Chef John's peanut chicken curry draws from many recipes. This winning combination of flavor, spice, textures and color is an easy and delicious dinner!
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
648 Calories
Recipe Instructions
Step 1
Make the spice blend: Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
Step 2
Make the curry: Place chicken in a large bowl. Add 1/2 of the spice blend and mix until chicken is thoroughly coated.
Step 3
Heat oil in a heavy pot over high heat. Add 1/2 of the chicken and cook until browned on all sides, 5 to 7 minutes. Transfer to a bowl. Repeat to brown remaining chicken.
Step 4
Reduce the heat to medium, add onion to the chicken drippings, and sauté for 1 to 2 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add remaining spice blend; cook and stir for 1 minute. Pour in chicken broth; add browned chicken plus accumulated juices. Stir in peanut butter, ketchup, and brown sugar; bring to a simmer.
Step 5
Reduce the heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, for 30 minutes. Stir in zucchini, bell pepper, poblano pepper, and 1/2 cup peanuts; continue to simmer until chicken juices run clear and vegetables are fork-tender, 30 to 40 minutes. Remove from the heat.
Step 6
Serve curry over rice with a squeeze of lime. Garnish with cilantro and more peanuts as desired.
Ingredients
2 tablespoons vegetable oil
1 teaspoon paprika
2 teaspoons ground cumin
6 cloves garlic, minced
1 teaspoon ground turmeric
1 tablespoon packed brown sugar
1 large yellow onion, chopped
2 teaspoons ground coriander
2 cups hot cooked rice
1 medium red bell pepper, cut into chunks
1 tablespoon finely grated fresh ginger
1 tablespoon kosher salt, plus more to taste
1 pound zucchini, cut into chunks
3 tablespoons chopped fresh cilantro, for garnish
1 medium lime, cut into wedges
0.5 cup ketchup
0.5 teaspoon cayenne pepper
2.5 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
