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Add the chicken, 1 Tablespoon of onion, a quarter of the maggi stock cube, oil, ⅓ cup of water and a pinch of salt to a pot, mix well, bring to the boil and reduce to a simmer for about 25 mins until the chicken is cooked through.
Reserve both the chicken and the cooking liquid.
While the chicken is cooking add the eggplant, the remaining onion, fish flakes, chili and ⅔ cups of water into a high-powered blender and blend into a puree.
Transfer the puree into a pot, add the remaining maggi stock cubes and water, peanut butter, and palm oil.
Mix well and over high heat bring to the boil and then reduce to a simmer for 30 mins stirring occasionally.
Then stir in the kale, and chicken liquid, bring the boil and simmer for about 30 mins.
10 mins before the kale is done add in the chicken, season well with any needed salt and pepper and cook till done.
Serve over steaming rice.