Chef John's Peanut Curry Chicken

Name: Chef John's Peanut Curry Chicken
Total time: 75
Yield: 8
Ingredients: 1 tablespoon kosher salt, plus more to taste; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon ground turmeric; 1 teaspoon paprika; 0.5 teaspoon cayenne pepper; 2.5 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; 3.5 cups chicken broth, or to taste; 0.75 cup unsweetened natural peanut butter; 0.5 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; 0.5 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

Recipe by John Mitzewich from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

8 servings

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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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0.5 teaspoon cayenne pepper
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2.5 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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3.5 cups chicken broth, or to taste
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0.75 cup unsweetened natural peanut butter
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0.5 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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0.5 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

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.