ChickenPeanutButterCurryStew.jpegWatching the New England weather reports and thinking of our friends and colleagues in that area stimulated the Biosyntrx recipe team to pull together a quick and easy cold-weather stew guaranteed to stick to your ribs, as many of our grandmothers said of some stews.

It’s made with sweet potato broth and either a store-bought roast chicken or cooked chicken breasts. It serves a lot of people, so you might think about sharing with friends or neighbors who might not have access to warm comfort food.

Ingredients for broth
1 or 2 medium onions, sliced
3 or 4 celery stalks, chopped
1 or 2 large carrots, chopped olive oil
1 or 2 sweet potatoes chopped
5 to 8 whole cloves
salt and pepper
6 to 10 cups water

Directions
Sauté the onions, celery and carrots in a just enough olive oil to cover bottom of stew pot or crock pot with stovetop hot burner functions (think Ninja). When the onion has softened after about 8 minutes, add the chopped sweet potatoes and whole cloves to the pot with 6 to 10 cups of water, depending on the amount of vegetables you included. Bring to boil, then lower heat and simmer until the sweet potatoes are soft, about 30 minutes.

Remove cloves and puree the mixture in a blender or food processor, saving a few small chunks of sweet potatoes for the stew. If not using immediately, cool, then cover and refrigerate for up to five days or freeze up to two months.

Chicken Peanut Butter Curry Stew Ingredients
3 to 5 cups large chunks cooked chicken from store bought roast chicken or two to three lbs. cooked chicken breasts
1 ½ cup natural peanut butter
1 28 oz. can chopped tomatoes
1 to 2 tablespoons curry powder or red or green curry paste
1 teaspoon cayenne pepper, or to taste
1 to 2 quarts sweet potato broth

Any other Indian food spices you have in your pantry.

Directions
Simmer over medium heat until the peanut butter is completely blended and the stew has a thick, even consistency, about 20 minutes.

Salt to taste

Suggested toppings: Chopped peanuts, toasted coconut, lime wedges, cilantro and/or red or green hot peppers

Serve alone or with rice, quinoa or naan bread.
Via: Ellen Troyer with the Biosyntrx staff

This recipe is our version of one from a new cookbook I just received from a friend titled Soul Food Love by Alice Randall & Caroline Randall Williams. We highly recommend it