ChefHoff, I'd love to give you a recipe, but this is one of those dishes that I have never measured out, and change up often, but I'll give you the basics. Sorry it's vague, but its the best recipe I can come up with on the fly.
2 pounds chicken,, boneless & skinless, cut into 1 inch chunks (sometimes I use breast meat, sometimes thigh-sometimes I use whole, bone-in thighs, but get rid of the skin)
1 large or 2 small onions, diced
3-5 cloves garlic, minced
1-3 tablespoons of minced ginger
3-4 large sweet potatoes, peeled and cut into chunks
1 large can of diced or crushed tomato
cayenne pepper, add to your level of heat, it should have a bit of kick to it at least
curry powder, optional (no more than a tablespoon)
chopped cilantro, optional
peanut butter, either creamy or chunky
Heat oil in a pot and brown the chicken. Remove and add the onion. Saute until translucent. Add garlic and ginger and cook 2-3 minutes. Add curry powder and cayenne. Cook another minute then add the tomato. Add the chicken back in along with the sweet potatoes. Add enough chicken stock just to cover. Bring to a boil, reduce to a simmer and add peanut butter, 1 large spoonful at a time, and stir it in. Continue adding peanut butter until you get the consistency and flavor you want-usually about 1/2 cup. Cook until sweet potatoes are tender and chicken is cooked all the way through (if using whole pieces add the chicken first, cook for 15 minutes then add the sweet potato). Season with salt and pepper. Add more cayenne, if necessary. Allow to cook for 5 minutes longer. Add chopped cilantro if using. Allow to sit a couple of minutes longer then serve.