Chicken, Sweet Potato & Peanut Stew

Rich. Comforting. One-pot.

This warming chicken, sweet potato & peanut stew is full of deep, rounded flavour with minimal effort. Gently spiced and finished with peanut butter for a silky sauce, the star of the dish is Shemin’s Indian Curry Paste, doing all the heavy lifting.

Perfect for batch cooking, freezing, and easy midweek dinners.

Serves: 4–6
Prep time: 10 minutes
Cook time: 45–55 minutes
Freezer-friendly

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The star of the show

Gluten free

Shemin's Medium Indian Curry Paste

Shemin’s Medium Curry Paste is our multi award-winning paste, made to our family recipe. It brings together warming spices with a gentle, balanced heat. As it cooks, it builds a rich, comforting flavour that works beautifully with everything from chicken to vegetables.

(66)

Medium

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£4.75

Gluten free Dairy free

(66)

Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

Add to cart

£6.50

Ingredients

1 tbsp vegetable oil
8 chicken thighs (approx. 800g)
2 red onions, finely chopped
1 pot (100g) Shemin’s Indian, Massaman, Tikka or Goan Curry Paste
500g sweet potato, roughly chopped
120g peanut butter
500ml chicken stock
1 x 400g tin chopped tomatoes
200g peppers (frozen or fresh)
Handful of chopped coriander
Chopped peanuts, to serve
Optional: pinch of salt, squeeze of lime or lemon to finish

How to make Chicken, Sweet Potato & Peanut Stew

Brown the chicken – Heat the oil in a large pan over a medium heat. Brown the chicken thighs all over for about 5 minutes, then remove and set aside.
Soften the onions – Reduce the heat to medium–low. Add the onions to the pan and cook for 10–12 minutes until softened but not coloured.
Cook the curry paste – Add Shemin’s Indian Curry Paste with a splash of water and cook gently for 2 minutes, stirring to release the spices. Add a little more water if the mixture starts to stick.
Build the stew – Stir in the sweet potato and cook for a couple of minutes to coat in the sauce. Add the peanut butter, followed by the chicken stock and chopped tomatoes. Mix well.
Simmer – Add the peppers, return the chicken to the pan and simmer uncovered for 25–35 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Finish & serve – Scatter over the chopped coriander and peanuts. Taste and adjust seasoning, adding a squeeze of lime or lemon if you like. Serve hot.

Tips

Tips:

Too thick? Add a splash of water or stock to loosen the sauce.
Too thin? Simmer uncovered for a few extra minutes.
Extra depth: This stew tastes even better the next day.
Swap it up: Works well with leftover roast chicken or chickpeas for a veggie version.

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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

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This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

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Love your various spice mixes, unfortunately my local supplier has stopped stocking your products, so having to order online Website and ordering was easy

Chicken, Sweet Potato & Peanut Stew

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