2 - 3 lbs. chicken pieces (I like to use chicken thighs for this dish)
2 medium onions
1 - 2 T. curry
1 t. paprika
˝ t. ginger
8 oz. peeled potatoes (quartered)
6 oz. tomato puree (optional)
3 - 4 T. creamy unsalted peanut butter
1 t. hot pepper
˝ - 1 cup water
12 oz. quartered mushrooms
1 box frozen spinach (chopped or whole leaves, depending on texture preference)
salt to taste

Sauté chicken and set aside; sauté onion; add curry, paprika, ginger, tomato, peanut butter, hot pepper (can add water if mixture is too thick). Add salt. Add mushrooms and spinach; simmer 5-10 more minutes.

Better when served hot (temperature wise).

Served over steamed rice or ripe plantains, or use your imagination!

country : Zaire

course : poultry dish


source : http://www.library.wisc.edu/guides/Diversity/polet.htm