• 2 cups chopped onion
• 1/4 cup peanut oil
• 1 cup chopped red capsicum (bell peppers?)
• 1 cup chopped green capsicum
• 1 tablespoon chopped garlic
• 1 teaspoon red chilli paste, or more to taste (or 1/2 teaspoon chilli powder if you have no chilli paste)
• 2 cups tomatoes crushed with juice
• 1 litre chicken stock
• 3/4 cup natural peanut butter (freshly ground is best)
• 1 cup diced cooked chicken
• crushed, dried red chillis to season
• chopped peanuts and lime wedges for garnish

Cook onion in oil in a covered pan on a low heat until soft but not brown (ie. sweat them). Add capsicum, cook until soft and shiny. Add garlic, chilli paste, salt and pepper. The mixture should be reducing and thickening at this stage. Stir until well seasoned and golden. Add tomatoes and chicken stock. Simmer for 20 minutes.

Bring to boil, whisk in peanut butter to desired consistency, taste and add diced chicken. Season with salt, freshly ground pepper and crushed red chillis. Granish with peanuts and lime wedges. Serves 4.