Chef John's Peanut Chicken Curry
Chef John's Peanut Chicken Curry is a delightful dish that combines a variety of flavors, spices, textures, and colors. It is a simple yet delicious dinner option that is sure to impress your guests.
Ingredients
| 1 | tablespoon kosher salt, plus more to taste |
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| 2 | teaspoons ground coriander |
| 2 | teaspoons ground cumin |
| 1 | teaspoon ground turmeric |
| 1 | teaspoon paprika |
| 1/2 | teaspoon cayenne pepper |
| 2 1/2 | 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 1/2 | chicken broth, or to taste |
| 3/4 | cup unsweetened natural peanut butter |
| 1/2 | cup ketchup |
| 1 | tablespoon packed brown sugar |
| 1 | pound zucchini, cut into chunks |
| 1 | medium red bell pepper, cut into chunks |
| 1 | medium green poblano pepper, diced |
| 1/2 | cup roasted peanuts, plus more for garnish |
| 2 | hot cooked rice |
| 1 | medium lime, cut into wedges |
| 3 | tablespoons chopped fresh cilantro, for garnish |
Instructions
| 1. | Prepare the spice blend: Combine salt, coriander, cumin, turmeric, paprika, and cayenne pepper in a small bowl. |
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| 2. | Preparing the curry: Place the chicken pieces in a large bowl. Add half of the spice blend and coat the chicken thoroughly. |
| 3. | Heat oil in a large pot over high heat. Add half of the seasoned chicken and cook until browned on all sides, approximately 5 to 7 minutes. Transfer the cooked chicken to a bowl and repeat the process with the remaining chicken. |
| 4. | Reduce the heat to medium, add chopped onion to the pot with the chicken drippings, and sauté for 1 to 2 minutes. Add minced garlic and grated ginger; cook until fragrant, about 1 minute. Mix in the remaining spice blend and cook for an additional minute. Pour in chicken broth, add the browned chicken along with its juices, then stir in peanut butter, ketchup, and brown sugar. Bring the mixture to a simmer. |
| 5. | Lower the heat to maintain a gentle simmer. Cook, stirring occasionally, for 30 minutes. Add zucchini, red bell pepper, poblano pepper, and roasted peanuts; continue simmering until chicken is cooked through and vegetables are tender, approximately 30 to 40 minutes. Remove from heat. |
| 6. | Serve the curry over rice, accompanied by a squeeze of lime. Garnish with fresh cilantro and additional peanuts if desired. |
Published on Jul 20, 2024 by Luminița