Chef John's Peanut Curry Chicken

My peanut chicken curry recipe doesn't follow a specific recipe from any particular country or culture; instead, it's a simple composite of every peanut curry I've ever come across. I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I love how this came out, and I can't imagine it being any richer.


Recipes · Meat and Poultry · Chicken · Chicken Thigh Recipes


Prep Time: 15 mins
Cook Time: 1 hrs
Servings: 8
Total Time: 1 hrs 15 mins

Ingredients

Ingredients List

  • 1 tablespoon kosher salt, plus more to taste

  • 2 teaspoons ground coriander

  • 2 teaspoons ground cumin

  • 1 teaspoon ground turmeric

  • 1 teaspoon paprika

  • ½ teaspoon cayenne pepper


Directions

  1. Make the spice blend: Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.

  2. Make the curry: Place chicken in a large bowl. Add 1/2 of the spice blend and mix until chicken is thoroughly coated.

  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.

  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.

  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.

  6. Serve curry over rice with a squeeze of lime. Garnish with cilantro and more peanuts as desired.


Nutrition Facts (per serving)

Nutrition Facts
648 Calories
43g Fat
32g Carbs
36g Protein


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