300 g okra
2 tablespoons peanut oil
800 g chicken thigh fillets, chopped coarsely
2 large brown onions, chopped coarsely
3 garlic cloves, crushed
2 teaspoons sambal oelek
5 medium tomatoes, seeded & finely chopped
1/4 cup tomato paste
1/2 cup crunchy peanut butter
1 large potato, coarsely chopped
2 cups water
Trim stems from okra. Heat half of the oil in a large saucepan; cook chicken, in
batches, stirring until browned. Drain on paper towel.
Heat remaining oil in pan; cook onion, garlic and sambal
oelek, stirring until onion is soft.
Return chicken to pan. Add remaining ingredients; simmer,
covered for 30 minutes or until potato is tender.
Serve over a bed of rice.