Pat chicken pieces dry and season lightly with 1 tsp salt and 1/2 tsp black pepper. Measure and prepare vegetables: finely chop onion, mince garlic, grate ginger, dice carrots and sweet potato, chop greens, and mince the chili (remove seeds for less heat).

Brown Chicken

Heat 2 tbs palm oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken in a single layer (work in batches if needed) and brown on all sides for 6–8 minutes. Remove browned chicken to a plate and set aside.

Sauté Aromatics

Add remaining 2 tbs palm oil to the pot. Reduce heat to medium and add chopped onion. Cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add minced garlic, grated ginger and minced chili and cook for 1–2 minutes until fragrant.

Build the Sauce

Stir in tomato paste and cook for 2 minutes to remove raw taste. Add canned chopped tomatoes, ground coriander, smoked paprika, curry powder, ground crayfish (if using), and bouillon. Cook, stirring occasionally, for 4–5 minutes until the tomato mixture thickens slightly.

Simmer with Stock and Vegetables

Return browned chicken and any accumulated juices to the pot. Add diced carrots and sweet potato. Pour in 500 ml of the chicken stock or water, bring to a gentle simmer, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.

Add Peanut Butter

In a bowl, whisk the peanut butter with the remaining 250 ml stock or a little hot cooking liquid until smooth and loosened. Stir this peanut-stock mixture into the stew. If the stew is too thick, add up to 100 ml more stock to reach desired consistency. Simmer uncovered for another 10–12 minutes so flavors meld and vegetables are tender.

Finish

Stir in chopped kale or spinach and cook 3–4 minutes until wilted. Add lime juice and adjust seasoning with remaining salt and pepper to taste. If you used bouillon cubes, taste before adding extra salt. Remove from heat and let rest 5 minutes before serving.

Rice (to serve)

Rinse the rice under cold running water until the water runs mostly clear. In a medium saucepan bring 4 cups water, 1 tsp salt and 1 tsp oil to a boil. Add the drained rice, stir once, reduce heat to low, cover tightly and simmer for 15 minutes (do not lift lid). Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Garnish

Serve the peanut chicken stew over the cooked rice. Sprinkle chopped cilantro/parsley and toasted peanuts on top for texture and a fresh finish.