Chef John's Peanut Curry Chicken Recipe

Recipesfull introduces to you: Chicken Thigh Recipes. (Chef John's Peanut Curry Chicken Recipe). 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.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 4

Yield: 4 servings

Chef John's Peanut Curry Chicken Recipe

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

Meat and Poultry

Directions

Step 1

Mix salt coriander cumin turmeric paprika and cayenne pepper together in a small bowl.

Step 2

Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.

Step 3

Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.

Step 4

Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle steady simmer. Simmer stirring occasionally about 30 minutes.

Step 5

Transfer zucchini red bell pepper poblano pepper and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender 30 to 40 minutes. Remove from heat.

Step 6

Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

Nutritional Information

Chef John's Peanut Curry Chicken Recipe

Servings Per Recipe:4

Calories: 1137.6

% Daily Value *

Protein: 67.7g 135%

Carbohydrates: 64.5g 21%

Dietary Fiber: 10.1g 41%

Sugars: 21.3g

Fat: 71.1g 109%

Saturated Fat: 13.9g 69%

Cholesterol: 164mg 55%

Vitamin A Iu: 2360.7IU 47%

Niacin Equivalents: 24.6mg 189%

Vitamin B6: 1.3mg 79%

Vitamin C: 89.9mg 150%

Folate: 224.7mcg 56%

Calcium: 139.9mg 14%

Iron: 7.4mg 41%

Magnesium: 212.8mg 76%

Potassium: 1496.4mg 42%

Sodium: 3048.3mg 122%

Thiamin: 0.5mg 50%

Calories From Fat: 639.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.