Heat oil in a heavy bottomed pan and add the onions. Cook until translucent.
Add the ginger and garlic followed by kienyeji chicken and salt. Stir, cover the pot with a lid and let cook for 20 minutes.
Add the tomatoes, turmeric powder, curry powder, and water and stir. Cover the pot with a lid and cook for another 45-60 minutes. Add the peanut butter and stir.
In another pan, heat oil and add the sliced onions. Once translucent, add the peanut butter and stir. Stir in the sukuma wiki, cook for 2-3 minutes and serve with the kienyeji chicken wet fry and ugali.