African Chicken Stew

It seems like I'm running out of better ideas on how to cook chicken so one day, I opened a cookbook for help. I chanced upon this recipe - African Chicken Stew - which is believed to be from West Africa. 

The good thing about this dish is that no matter how it sounds exotic, it is actually very easy to make - with ingredients easily found and can even be modified to whatever's readily on-hand. Another thing I liked about it is that it is already a one-pot meal with vegetables.

W liked it! 
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African Chicken Stew 

500g chicken, cut into serving size pieces
1 onion, minced
2-3t curry paste
1pc tomato, chopped
1/4c peanut butter
1 large kamote (sweet potato) -- I substituted it with potato, cut into strips
1pc carrot, cut into strips
1pc red bellpepper (not in published recipe but I added), cut into strips
1 small can of garbanzos
1T cornstarch, dissolved in water
1/2 bundle of kangkong
salt and pepper

How to do it:
Season chicken with salt. Saute onion until soft and translucent.
Add chicken pieces and cook until light brown.nAdd curry paste; Cook for 1 minute.
Add tomato and cook until softened. Pour enough water to cover chicken.
Add peanut butter; Cook for 10 minutes. Add kamote/potato, carrots and garbanzos.
Simmer until vegetables are cooked. Thicken with cornstarch.
Add kangkong leaves and cook until the leaves are wilted.
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Recipe Source: Good Housekeeping Fast and Easy Vol.8 P.14 (with a few modifications)
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