Heat 1 tbsp of the oil on a high heat and add the meat cubes. Cook until soft (Pork approx 10 to 15 minutes or chicken approx 5 to 10 minutes).
Add the garlic, curry powder, coriander, cumin and crushed pepper and cook for 1 minute
Add the ginger, cinnamon, bay leaf, salt, chicken stock and tomato puree
Bring the liquid to a boil. Cover and simmer on a low heat for 45 minutes. Add the peanut butter and blend in well. If using chicken, reduce the simmer to around 25 minutes, then check to see if it is cooked through.
Uncover and cook for a further 5 minutes to thicken
Stir in the chopped tomato and green pepper. Simmer for 5 minutes or until the vegetables soften but retain their shape.
Taste to correct the seasoning.
Serving suggestions
Flat leaf Parsley to garnish
Vegetables:
Sauté some garlic in olive oil, then stir in some chopped squash.
Cook for several minutes, stirring occasionally. Then add tomatoes, salt and pepper. Reduce the heat and cover. Cook until slightly tender
