Koa-chhâ-pán with a Southern African Twist

Ingredients

In the original Koa-chhâ-pán, the dish is typically prepared with lamb or goat meat and features a blend of Indian spices like turmeric, ginger, and garam masala. However, in this adapted version, we use chicken instead of lamb or goat and incorporate Southern African flavors by adding peanut butter, sweet potatoes, and a combination of spices commonly used in the region. We alse have the original recipe for Koa-chhâ-pán, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon cayenne pepper (adjust to taste)
• 400g (14 oz) sweet potatoes, peeled and cubed 400g (14 oz) sweet potatoes, peeled and cubed
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 cup (240ml) smooth peanut butter 1 cup (240ml) smooth peanut butter
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 32g, 10g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Stir in the ground cumin, ground coriander, paprika, and cayenne pepper. Cook for a minute to toast the spices.
4. 4.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
5. 5.
   Add the cubed sweet potatoes, chicken broth, and peanut butter to the pot. Stir well to combine.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
7. 7.
   Stir in the coconut milk and season with salt to taste. Simmer for an additional 5 minutes.
8. 8.
   Serve the Spicy Peanut Stew hot, garnished with fresh cilantro. It pairs well with steamed rice or crusty bread.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces to ensure even cooking throughout the stew.
• Sweet potatoes — Cut the sweet potatoes into uniform cubes to ensure they cook evenly and maintain their shape in the stew.
• Peanut butter — Use smooth peanut butter for a creamy texture. If desired, you can use chunky peanut butter for added texture.

Tips & Tricks

• For an extra kick of heat, add more cayenne pepper or a chopped chili pepper.
• Adjust the consistency of the stew by adding more chicken broth if desired.
• Garnish with chopped peanuts for added crunch and flavor.
• If you prefer a milder flavor, reduce the amount of cayenne pepper.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors develop even further.

Serving advice

Serve the Spicy Peanut Stew with steamed rice or crusty bread to soak up the delicious sauce. It can also be enjoyed on its own as a hearty soup.

Presentation advice

Present the Spicy Peanut Stew in a deep bowl, garnished with a sprig of fresh cilantro. The vibrant colors of the sweet potatoes and the rich, creamy sauce will make for an enticing presentation.