Ingredients
Spice Blend:
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1 tablespoon kosher salt, plus more to taste
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2 teaspoons ground coriander
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2 teaspoons ground cumin
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1 teaspoon ground turmeric
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1 teaspoon paprika
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½ teaspoon cayenne pepper
Curry:
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2 ½ pounds skinless, boneless chicken thighs, cut into 2-inch pieces
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2 tablespoons vegetable oil
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1 large yellow onion, chopped
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6 cloves garlic, minced
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1 tablespoon finely grated fresh ginger
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3 ½ cups chicken broth, or to taste
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¾ cup unsweetened natural peanut butter
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½ cup ketchup
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1 tablespoon packed brown sugar
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1 pound zucchini, cut into chunks
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1 medium red bell pepper, cut into chunks
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1 medium green poblano pepper, diced
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½ cup roasted peanuts, plus more for garnish
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2 cups hot cooked rice
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1 medium lime, cut into wedges
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3 tablespoons chopped fresh cilantro, for garnish
Directions
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Make the spice blend: Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
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Make the curry: Place chicken in a large bowl. Add 1/2 of the spice blend and mix until chicken is thoroughly coated.
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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.
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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.
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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.
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Serve curry over rice with a squeeze of lime. Garnish with cilantro and more peanuts as desired.
dsimas916
Nutrition Facts (per serving)
648 | Calories |
43g | Fat |
32g | Carbs |
36g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 648 | |
% Daily Value * | |
Total Fat 43g | 55% |
Saturated Fat 9g | 46% |
Cholesterol 122mg | 41% |
Sodium 1653mg | 72% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 5g | 18% |
Protein 36g | 73% |
Vitamin C 44mg | 49% |
Calcium 73mg | 6% |
Iron 4mg | 21% |
Potassium 847mg | 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.