Chef John's Peanut Butter Chicken Curry
Ingredients List
Spice Mix:
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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 Sauce:
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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
Instructions
Prepare the spice mix: In a small bowl, combine salt, coriander, cumin, turmeric, paprika, and cayenne pepper.
Prepare the curry: Place the chicken in a large bowl, add half of the spice mix, and toss until the chicken is evenly coated.
Heat oil in a large pot over high heat. Add half of the chicken and cook until browned on all sides, about 5 to 7 minutes. Remove and set aside. Repeat with the remaining chicken.
Lower the heat to medium and sauté the onion in the chicken drippings for 1 to 2 minutes. Add garlic and ginger, and cook until fragrant, about 1 minute. Stir in the remaining spice mix and cook for another minute. Add chicken broth, browned chicken, and any accumulated juices. Mix in peanut butter, ketchup, and brown sugar, and bring to a simmer.
Reduce the heat to maintain a gentle simmer. Let it simmer, stirring occasionally, for 30 minutes. Add zucchini, bell pepper, poblano pepper, and 1/2 cup of peanuts; continue to simmer until the chicken is fully cooked and the vegetables are tender, about 30 to 40 minutes. Remove from heat.
Serve the curry over rice, topped with a squeeze of lime. Garnish with cilantro and additional peanuts, if desired.
Nutrition Information (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.
Evaluation :
5/5