Name: Chef John's Peanut Curry Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Kosher salt, plus more to taste - 1 tablespoon; Ground coriander - 2 teaspoons; Ground cumin - 2 teaspoons; Ground turmeric - 1 teaspoon; Paprika - 1 teaspoon; Cayenne pepper - ½ teaspoon; Skinless, boneless chicken thighs, cut into 2-inch pieces - 2 ½ pounds; Vegetable oil - 2 tablespoons; Yellow onion, chopped - 1 large; Garlic, minced - 6 cloves; Finely grated fresh ginger - 1 tablespoon; Chicken broth, or to taste - 3 ½ cups; Unsweetened natural peanut butter - ¾ cup; Ketchup - ½ cup; Packed brown sugar - 1 tablespoon; Zucchini, cut into chunks - 1 pound; Red bell pepper, cut into chunks - 1 medium; Green poblano pepper, diced - 1 medium; Roasted peanuts, plus more for garnish - ½ cup; Hot cooked rice - 2 cups; Lime, cut into wedges - 1 medium; Chopped fresh cilantro, for garnish - 3 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Peanut Curry Chicken

1. Kosher salt, plus more to taste - 1 tablespoon

2. Ground coriander - 2 teaspoons

3. Ground cumin - 2 teaspoons

4. Ground turmeric - 1 teaspoon

5. Paprika - 1 teaspoon

6. Cayenne pepper - ½ teaspoon

7. Skinless, boneless chicken thighs, cut into 2-inch pieces - 2 ½ pounds

8. Vegetable oil - 2 tablespoons

9. Yellow onion, chopped - 1 large

10. Garlic, minced - 6 cloves

11. Finely grated fresh ginger - 1 tablespoon

12. Chicken broth, or to taste - 3 ½ cups

13. Unsweetened natural peanut butter - ¾ cup

14. Ketchup - ½ cup

15. Packed brown sugar - 1 tablespoon

16. Zucchini, cut into chunks - 1 pound

17. Red bell pepper, cut into chunks - 1 medium

18. Green poblano pepper, diced - 1 medium

19. Roasted peanuts, plus more for garnish - ½ cup

20. Hot cooked rice - 2 cups

21. Lime, cut into wedges - 1 medium

22. Chopped fresh cilantro, for garnish - 3 tablespoons

How to cook deliciously - Chef John's Peanut Curry Chicken

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. Stage

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. Stage

Serve curry over rice with a squeeze of lime. Garnish with cilantro and more peanuts as desired. dsimas916