My peanut chicken curry recipe doesn’t follow a specific recipe from any particular country or culture; instead, it’s 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 love how this came out, and I can’t imagine it being any richer.
Ingredients
Spice Blend
- 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
Curry
- 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 medium red bell pepper, cut into chunks
- 1 medium green poblano pepper, diced
- ½ 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
Directions
Step 1
Make the spice blend: Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
Step 2
Make the curry: Place chicken in a large bowl. Add 1/2 of the spice blend and mix until chicken is thoroughly coated.
Step 3
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.
Step 4
Reduce the heat to medium, add onion to the chicken drippings, and saut? 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.
Step 5
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.
Step 6
Serve curry over rice with a squeeze of lime. Garnish with cilantro and more peanuts as desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 648 | |
% Daily Value * | |
Total Fat43g | 55% |
Saturated Fat9g | 46% |
Cholesterol122mg | 41% |
Sodium1653mg | 72% |
Total Carbohydrate32g | 12% |
Dietary Fiber5g | 18% |
Protein36g | |
Vitamin C44mg | 221% |
Calcium73mg | 6% |
Iron4mg | 21% |
Potassium847mg | 18% |
*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.
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source by allrecipe
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