Put the onion and garlic in a processor and chop until almost mushy. In a wok or deep sauté pan, heat the oil and fry the onion mixture until it starts to brown, then stir in the curry paste and fry for a minute longer.
Stir in the Whole Earth peanut butter and fry until the oil begins to separate and the sauce has darkened. Stir in the tomato purée and tomatoes and cook, stirring to prevent sticking, for about 1 minute.
Add the sultanas, coconut milk and stock and gently simmer for about 20 minutes.
Add the cooked chicken and simmer for 5 minutes more or until hot and heated through.
Garnish with chopped spring onion and serve with rice.
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