Instructions: First of all you heat 2 tablespoons of oil in a large flameproof casserole.

Add the onion garlic and green pepper and fry these gently until the onion is soft but not brown about 10 minutes.

Then remove the vegetables to a plate turn up the heat and add a little more oil.

As soon as it is hot add the chicken pieces and brown them on all sides return the vegetables to the pan and remove it from the heat.

Now mix together the peanut butter 110ml of the stock the turmeric coriander cumin chilli powder and the salt and freshly milled black pepper. Now stir this mixture into the saucepan containing the chicken and simmer and stir for 5 minutes.

Then stir in the remaining stock cover and simmer on top of the stove for a further 30 minutes.

After that uncover the casserole and cook for another 15 minutes or until the chicken is tender.

Now taste to check the seasoning and serve. We like this served with brown rice or ribbon noodles.

Serves 4

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