Chicken, Peanut Butter Stew

chicken	1/2
peanut oil	2 T
chicken broth	1 c
peanut butter	1/2 c
garlic	1 clove
ground ginger	1/4 t
curry powder	1 t
light soy sauce	2 T
Pickapeppa Sauce	1 T
lime or lemon juice	1 T
powdered cayenne pepper	to taste
cilantro	1 t chopped (optional)

The Pickapeppa Sauce is a substitute for tamarind liquid which should be used if it is available. Either smooth or chunky peanut butter may be used. Cashew butter substituted for peanut butter makes a delicious variation.

Cut the chicken into sections, brown the pieces in the peanut oil then allow them to cool and drain. Mince the garlic and add it with the ginger, curry powder, soy sauce, Pickapeppa Sauce, lime juice and cayenne to the chicken broth. Bring the broth to a boil and add the peanut butter in one tablespoon portions with stirring until it is uniformly dispersed. Stir the cilantro into the sauce then add the chicken pieces and simmer for about 20 minutes. Serve with rice.

This recipe is an adaption of an Indonesian dish satay ajam, broiled chicken, which is traditionally served with katjang saos, spiced peanut sauce. The Indonesian sauce includes trassi, shrimp paste.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 3–8.