Pour the hot stock over the peanut
butter and stir until dissolved. Heat
a very large pan and fry the onions in
the oil for 5 mins to soften. Add the
ginger, cayenne, if using, ½ tsp black
pepper, coriander, cumin, chillies and
bay and cook, stirring, for 2 mins.
Tip in the tomatoes and the peanut
stock, then stir in the chicken pieces.
Put a lid on the pan and leave to simmer
for 30 mins, stirring frequently to make
sure the peanut butter doesn’t stick to
the base of the pan.
Stir in the sweet potatoes, peppers
and chopped coriander, then cook for
30 mins more. Serve sprinkled with the
reserved coriander, with rice and lime
wedges for squeezing over, if you like.