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Chef John's Spicy Peanut Chicken Curry

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
8 servings
Dinner
Chef John's Spicy Peanut Chicken Curry
Ingredients
  • 1 tablespoon kosher salt, plus more to taste
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 1/2 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 1/2 cups 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 cups hot cooked rice
  • 1 medium lime, cut into wedges
  • 3 tablespoons chopped fresh cilantro, for garnish
Instructions
1
Combine the essential spices - salt, coriander, cumin, turmeric, paprika, and cayenne pepper - in a small bowl to create the foundation of our flavor profile.
2
Prepare the protein component: Place chicken pieces in a large container. Sprinkle half of the spice blend over the chicken and mix until it is evenly coated.
3
Heat a generous amount of oil in a heavy cooking vessel over high heat. Add half of the chicken and cook until it is nicely browned on all sides, taking around 5 to 7 minutes. Transfer the chicken to a separate bowl. Repeat the process to brown the remaining chicken.
4
Lower the heat to medium and add onion to the rich juices left behind by the browned chicken. Sauté for 1 to 2 minutes, allowing the onion to soften and become translucent.
5
Add garlic and ginger to the mixture; cook until fragrant, taking about 1 minute. Introduce the remaining spice blend into the pot; cook and stir for another minute, allowing the flavors to meld together. Pour in chicken broth; add the browned chicken along with its accumulated juices. Stir in peanut butter, ketchup, and brown sugar; bring the mixture to a gentle simmer.
6
Maintain a low heat to ensure a steady, soothing simmer. Simmer, stirring occasionally, for 30 minutes, allowing the flavors to mature and blend together.
7
Add zucchini, bell pepper, poblano pepper, and 1/2 cup peanuts to the pot; continue to simmer until the chicken juices run clear and the vegetables are tender enough to be pierced with a fork, taking around 30 to 40 minutes. Remove the curry from the heat.
8
Serve the curry over a bed of rice, accompanied by a squeeze of lime juice. Garnish with cilantro and additional peanuts as desired to complete the dish.