Heat a large Dutch oven over medium high heat, add oil. Add onions, garlic, and ginger. Cook until translucent, about 5 minutes.

Add the spices and cook for another minute.

Add the canned tomatoes, carrots, and sweet potatoes.

Pour in chicken stock and bring to a bubble. Reduce heat and simmer for 45 minutes, or until sweet potatoes are soft.

Add peanut butter, coconut milk, sesame oil, brown sugar, soy sauce, and sherry.

Puree until smooth. I use an immersion blender, but you could use a regular blender or food processor.

Add the shredded chicken. Add lime juice and cilantro. Taste for seasoning.

Garnish with chopped peanuts and cilantro.