My peanut chicken curry recipe is a straightforward amalgamation of every peanut curry I have ever encountered, rather than following a specific recipe from any one nation or culture. I skipped the coconut milk since I think it would have been a bit too heavy and sweet for the peanut butter. This turned out fantastic, and I can not imagine it getting any richer.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 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
- ½ teaspoon cayenne pepper
- 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
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.
Reviews
Made it and loved it. Note that it took me 2 hours to make this dish, and I had a helper with me in the kitchen which is way longer than the recipe says. Don’t omit the lime in the end. It really makes it divine.
loved it. Very very good!
This recipe was very good. I doubled the seasoning and sauce amounts because I like to have enough sauce to equal the other ingredients of the dish. I also added a habanero (I like a good bit of heat) and doubled all other ingredients. This is a must keep!
Followed the recipe and it was delicious saved to my favorites folder.
Awesome dish, will do again and probably will double the ginger
The only thing I changed here was to skip the chicken browning step. I’m sure it makes the chicken a little juicier but it worked fine without that and saved a little hassle. I also threw in a spoonful of chile garlic sauce because we like spicy. It was delicious, my husband raved about it and he usually hates dishes with vegetables in them! I might actually put in MORE pepper and zucchini next time, maybe try mushrooms too.
I followed most of it, hedged the spices with curry and cardamon. I work at much higher temperatures in cast iron with concerns that delicate flavors dissipate over time. This recipe is a keeper. Once the chicken thighs were butchered, and spices mis en place, I plated in ~35 minutes.
I made this last night exactly as recipes states and it was DELICIOUS. Very flaverful. Everyone loved it.
Had Friends over and everyone loved this dish.
Very good even though I didn’t add peanuts or cilantro at the end.
We loved this!
I enjoyed this very much. Although it has some of the ingredients of curry, there is very little curry taste. If you want a little more curry taste then add a little curry powder. I prepared this as direct, with the exceptiion of frying the chicken in peanut oil as opposed to vegitable oil. I doubt if it made any difference. I expected the sauce to be thinner, but in fact I had to add a little more broth before serving. Also, after the first serving I omitted the additional peanuts. As for the lime I wound up using only 1/4 of a piece. I’m glad that I did that as I feel using a full half would be too overwhelming. Since this is done at the end, you can adjust to you own taste. I also would up adding a little more brown sugar. All in all I enjoyed this very much and will definitely make again. I may tinker a little with the spices next time, but I feel that you should make the recipe as written the first time you make it. I did not find the amount of peanut butter to be too much and may even add a little more the next time. If you want it spicier you can adjust it at the end. Generally, before adjusting any seasoning, I do it in a small bowl first, and if I like I’ll adjust the pot. I’d rather screw up a bowl first rather than the whole pot. 🙂
Very flavourful and easy to make, definitely a keeper!
Just made this for a second time and got rave reviews again. My son said it was better than any restaurant and I agree! Thank you Chef John, you are the best!
Absolutely delicious–ANOTHER one of Chef John’s fabulous recipes. He is my FAVORITE online chef and a definite go-to for virutally all kinds of recipes. I love how deliberate he is and doesn’t waste a single step in all of his directions. And what a character!!! : D
Wonderful dish. Added a splash of fish sauce and substituted the zucchini for fresh peas. Added diced jalapeno because I like a little more heat. This is a great base recipe to take and make to your own tastes. Definitely now has a permanent place in my go-to recipe list. Thank you!
I added a can of coconut milk and sliced carrots and it was delicious!
I followed the recipe as shared. It was rich, flavorful and a hit with the family. The cayenne definitely warmed the mouth, but it was not unexpected. If you like a mild curry, reduce the cayenne just a bit.
Flavor is amazing! I have tried with chicken breasts as well as thighs and it is definitely better with the thighs. This is the only recipe I have found that is worth dealing with chicken thighs but it’s my daughter’s favorite and it is so worth it!
Thank you, Chef John! I watch your cooking videos all the time and have made several of your recipes that I really love! But this is by far my favorite! It’s easy, absolutely delicious and I will absolutely make it again! I love it!
I have made this countless times and it is ALWAYS delicious! It’s one of my go-to recipes for company too, and everyone loves it! QUESTION though: our 1yo daughter has a peanut allergy, and now that she’s eating adult food, I’ve not been able to make this. Does anyone know if this would still be good with almond butter??