Chef John's Peanut Curry Chicken Recipe

Chef John's Peanut Curry Chicken

4.8

(609)

473 Reviews

113 Photos

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.

John Mitzewich

Updated on April 14, 2023

113

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Servings:

Jump to Nutrition Facts

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

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.

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.

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