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.

Loved by curry enthusiast globally

Verified curry lover

Simply the best products you can buy to enhance your culinary skills !

Verified curry lover

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…

Verified curry lover

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

Verified curry lover

always very good and fantastic flavours.

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Shemins Chilli Free Paste is the only Paste we buy now as there is really nothing else on the market that is completely chili free but enabling to create delicious…

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Website is well designed and easy to navigate

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Easy to use website

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Amazing pastes and recipes I have most of your spice mixes, I recommend to a lot of people x

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I couldn't get the website to work Saturday. Fine today.

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Terrible website! So difficult to order what you actually want. Backwards and backwards again to get what you want. Gave up yesterday and same story today. Great products shame about…

Chicken, Sweet Potato & Peanut Stew

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