Mussaman curry?

This dish is kind of like mussaman curry, but a little sweeter, not as spicy.

Many well-stocked Asian groceries sell these little four ounce cans of different kinds of sauces. I've used them before as the flavor base of a curry-like dinner, so last time we went to the big Asian grocery store, I picked up a can of Maesri brand satae sauce.

3 medium-sized chicken breast filets
1 large potato
1 4 ounce can Maesri brand satae sauce
1/2 can coconut milk
3/4 cup chicken broth
1 tablespoon tomato paste
2 tablespoons all natural peanut butter (the kind that is just peanuts & salt)
salt, onion powder, garlic powder
a few shakes of Worcestershire sauce
1 tablespoon oil

Cut up the chicken and potato into small bite-sized chunks.  Heat the oil in a pan, saute the chicken with seasonings until mostly cooked.  Add potato, satae sauce, coconut milk, and enough chicken broth to just barely cover the chicken & potato.  Stir.  Add tomato paste, peanut butter & Worcestershire sauce, stir to incorporate them completely.  Lower heat to medium & cover it with a tight lid.  Allow it to stew for about 15 minutes.  Make sure potatoes are cooked until soft.  Adjust seasonings to taste (I might have added a few shakes of hot sauce, but emboline isn't a fan.)   Serve over rice with a side of broccoli.