Rinse the chicken breast under cold running tap water and pat it dry with some kitchen paper. Then dice the chicken up into bite-size chunks. Pour the vegetable oil in a large saucepan and place it over medium-high heat. Once the oil is almost hot, add the diced chicken.

Stir well and quickly brown the chicken on all sides until a little browned. Then add the chopped garlic, yellow onion, diced carrot and the freshly grated ginger.

Stir well. Cook for 3 minutes. Then add the spices: the ground cinnamon, cumin, coriander and turmeric. Season with a pinch of pepper and salt.

Stir and cook for another 4 minutes. Then pour in the warm chicken stock and add the tomato paste as well.

Stir and bring the soup to a rolling boil. Then turn the heat low and simmer it for about 10 minutes. After that stir in the peanut butter.

Let the peanut butter melt into the chicken soup and simmer for another 10 minutes. Then check the seasoning and add extra pepper or salt to taste if necessary. Scoop the peanut soup into large bowls and garnish with the chopped salted peanuts. Serve piping hot.