Begin by skinning the chicken thighs before removing the sinew and then cutting into bite sized pieces. Dust with powdered fenugreek and set aside. Now take a large bowl, add the peanut butter and 300 millilitres gluten free chicken stock then use a spoon or whisk to mix together into a fine liquid. Add the dessert spoon of vegetable oil into a non-stick large saucepan, heat then add the chicken pieces and stir fry until it is sealed (all white). Now add 600 millilitres gluten free chicken stock, the tin of tomatoes, tomato puree, chopped chillies and cumin, stir thoroughly and bring to a boil. Reduce to a high simmer and cook for 15 minutes.

In the meantime, peel the sweet potato and cut into bit sized chunks. When the time is up, add the chunks and peanut/stock mix, stir thoroughly and bring back to a simmer. Cook for another 15 minutes stirring regularly to stop the bottom of the sauce catching. Serve with rice.