Chop three chicken breasts into 1″-2″ chunks. Gather the remaining ingredients.
In a large Dutch oven, heat the sesame oil. Mix salt, black pepper, curry, ginger, and crushed red pepper until combined and stir with chopped chicken and onions.
Sauté the spiced chicken and onion mixture in a Dutch oven until the chicken is browned or approximately 5 minutes. Add garlic during the last minute.
Mix stewed tomatoes, tomato paste, and chicken broth in the same bowl. Pour over the chicken and onions.
Simmer, covered, over medium heat for 15 minutes.
Stir in crunchy peanut butter and cook for an additional 10 minutes on low.
Meanwhile, toast peanuts in a hot pan for a couple of minutes.
Serve stew in deep bowls, topped with a tablespoon of roasted peanuts and chopped fresh cilantro (optional).
Another option is to serve the stew with sliced crusty bread for dipping.
Lastly, serve the stew over creamy coconut rice.