Combine Royco Beef Cubes, one shallot, the ginger and half the chili in a food processor and season. Rub into the chicken and leave to marinate in the fridge for 2 hours or overnight.
Finely chop the remaining shallots.
Heat the oil in a pan and cook the chopped shallots and garlic for 10-15 minutes until browned.
Stir in the cayenne, paprika, thyme and bay.
In a food processor, blend the peanut butter and tomatoes - if you love chili, add the remaining half of the Scotch Bonnet.
Add the mixture to the pan; bring to the boil and leave to simmer gently for 40 minutes.
It will start to thicken and turn a deep brown color.
Preheat the oven to 190C/gas 5.
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