Peanut Curry Chicken – Check Please!
I was working while it was on, and not paying full attention, but I remember thinking that it sounded like something I’d like to try soon. That was a year ago.
Anyway, someone ordered it at the table next to us, and I overheard them discussing it, which provided plenty of inspiration for this version. I decided to not follow any specific recipe, but instead do a simple composite of every peanut curry I’ve ever come across.
Unlike Abu’s stew, and many others, 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. I really hope you give this a try soon. Enjoy!
Ingredients for 4 large portions:
For the spice blend:
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon paprika
1 tablespoon kosher salt, plus more to taste
1/2 teaspoon cayenne
2 1/2 pounds chicken boneless skinless chicken thighs
2 tablespoons vegetable oil
1 large yellow onion, chopped
1 tablespoon finely grated ginger
6 garlic cloves, minced
1/2 cup ketchup
3/4 cup smooth peanut butter (I recommend using an all-natural style that doesn’t contain sugar. If you use the regular stuff, you won’t need the brown sugar called for below).
1 packed tablespoon brown sugar
about 3 1/2 cups chicken broth, depending on desired thickness
1 pound zucchini, cut into chunks
1 red bell pepper, cubed
1 green poblano pepper, diced
1/2 cup roasted peanuts
chopped cilantro and fresh lime to garnish
serve on rice
3/4 cup smooth peanut butter (I recommend using an all-natural style that doesn’t contain sugar. If you use the regular stuff, you won’t need the brown sugar called for below).
1 packed tablespoon brown sugar
about 3 1/2 cups chicken broth, depending on desired thickness
1 pound zucchini, cut into chunks
1 red bell pepper, cubed
1 green poblano pepper, diced
1/2 cup roasted peanuts
chopped cilantro and fresh lime to garnish
serve on rice
