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How to Make Chef John's Peanut Curry Chicken - A Step-by-Step Guide

If you're a fan of Thai cuisine, then you'll love Chef John's Peanut Curry Chicken. This recipe is a delicious and flavorful dish that combines tender chicken, creamy peanut butter, and aromatic spices to create a mouthwatering curry that will have you coming back for seconds. The rich and creamy peanut sauce is perfectly complemented by the tender chicken, and the aromatic aromas of the curry paste and spices will fill your kitchen with tantalizing scents.

Chef John's Peanut Curry Ch...

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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 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

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 15 mins
  • Servings: 8

  • Make the spice blend: Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
  • Make the curry: Place chicken in a large bowl. Add 1/2 of the spice blend and mix until chicken is thoroughly coated.
  • 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.
  • 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.
  • 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.
  • Serve curry over rice with a squeeze of lime. Garnish with cilantro and more peanuts as desired.

    • Nutrition

    648 cal.

    • Total Fat: 43g
    • Saturated Fat: 9g
    • Cholesterol: 122mg
    • Sodium: 1653mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 5g
    • Protein: 36g
    • Vitamin C: 44mg
    • Calcium: 73mg
    • Iron: 4mg
    • Potassium: 847mg

    Categories

    Peanut recipes
    Curry recipes
    Chicken recipes
    Main recipes
    Ethnic recipes