Directions:
Heat olive oil in stock or soup pot. Add onions and saute until translucent. Add garlic and cook 2 minutes. Add curry, cayenne and coriander and cook, stirring constantly and scraping pot bottom, 2 more minutes (if mixture is too dry, add olive oil to moisten).

Add 5 cups chicken stock, crushed tomatoes and tomato paste. Simmer for 30 minutes- do not boil. Stir often and scrape pot bottom with wooden spoon to avoid sticking. Add more stock to adjust soup consistency if desired. Add salt and pepper as needed.

Transfer 1/2 of soup to a blender or food processor (one with a good splash guard!) Add peanut butter and blend until well mixed, adding stock if too thick. Return blended soup to pot and stir to mix well. Add diced chicken and stir to distribute; cook about 15 minutes to allow chicken to absorb soup flavors. Add scallions, cook 5 more minutes, and serve. Garnish with crushed peanuts and chopped cilantro to taste.

NOTES:
1. The recipe specifies cayenne pepper. The brave (or those who don't have non-CH live-ins) might wish to substitute other powdered chiles such as habanero or Calvin's powder. I'm thinking about using a mix of powdered hab and chipotle next time...
2. The recipe calls for smooth peanut butter, which I did use last night..However, I'm contemplating using chunky next time, just for the change in consistency.
3. I served this with plain boiled white rice and ladled the soup over it, which makes it more sort of a gumbo/stew dish. However, lunch today is the soup by itself...