Chef John's Peanut Curry Chicken The Best Recipes

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Chef John's Peanut Curry Chicken

I decided to not follow any specific recipe from any particular country or culture, but instead I made 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 loved how this came out, and I can't imagine it being any richer.

Ingredients :

• 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
• 2 ½ pounds skinless, boneless chicken thighs, cut into 2-inch pieces
• 2 tablespoons vegetable oil
• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 1 tablespoon finely grated fresh ginger
• 3 ½ cups chicken broth, or to taste
• ¾ cup unsweetened natural peanut butter
• ½ cup ketchup
• 1 tablespoon packed brown sugar
• 1 pound zucchini, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 green poblano pepper, diced
• 2 cups hot cooked rice
• 1 lime, for garnish
• ½ cup roasted peanuts, plus more for garnish
• 3 tablespoons chopped fresh cilantro, for garnish

Instructions :

Prep : 15M	Cook : 4 M	Ready in : 1H15M

Notes :

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