Hello there Patsy! Have just asked my husband, and here's one of his horrific efforts!
He roasts some chicken quarters first in the oven, to make sure they're thoroughly cooked. Then in a deep frying pan he heats Flora oil and slowly fries chopped onions, garlic and tomatoes. (Quantities are arbitrary) When they're soft, he adds about a pint of cold water. a crumbled Maggi chicken stock cube (yuk!) 2 heaped tablespoons of smooth peanut butter, 4 'Scotch bonnets' (those horribly hot chilli things) coarsely-ground pepper, three teaspoons of salt (far too much for his health, but Africans eat far too much salt anyway) 3 teaspoons of Sharwoods Madras curry powder, a teaspoonful of dried herbes Provencales (he found those in my cupboard and likes them!) and simmers it all slowly, stirring a bit. Then he adds the chicken and puts the lid on, for about 45 mins. He mashes up the Scotch bonnets to make it hotter still. I must say, it smells delicious, but don't whatever you do put any in your mouth, or you'll go through the roof.
He eats this with couc-cous, rice or noodles. While he's farting about with this muck, I'm cooking mince, mashed potatoes and spring greens.