Chef Johns Peanut Curry Chicken

I decided to not follow any specific recipe from any particular country or culture, but instead I made 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 loved how this came out, and I can’t imagine it being any richer.

INGRIDIENT

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 red bell pepper, cut into chunks

1 green poblano pepper, diced

2 cups hot cooked rice

1 lime, for garnish

½ cup roasted peanuts, plus more for garnish

3 tablespoons chopped fresh cilantro, for garnish

DIRECTION

Step: 1

Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.

Step: 2

Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.

Step: 3

Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.

Step: 4

Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.

Step: 5

Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.

Step: 6

Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

NUTRITION FACT

Per Serving: 1138 calories; protein 67.7g; carbohydrates 64.5g; fat 71.1g; cholesterol 164mg; sodium 3048.3mg.

Preparing your food in advance can be best to feel enjoyable that you do it with your likely music in the yard , a soothing beverage of your pick or even a partner. It is thoughtful to write every step you fell right to create the meal , which may include all of it from your tools and utensils to your ingredients . Be sure to checkdown the ingredients in order , so as not to forget one . A handwritten list is typically best.

Bought the right cooking tools is just as one most required as having the correct ingredients . This includes everything from pots, pans, bowls and utensils to those core of items that are easy to forget, like as parchment paper and foil. goods like crunch bottles for adding the perfect drizzle or sprinkle items to your dish and long tweezers to range smaller and thinner foods are a must-have for any home chef.

2 Minute Cheese Quesadillas Author : Jackie

3 Cheese Enchiladas Author : beanmachine

3 Ingredient Pulled Pork Barbeque Author : Susan

5-Ingredient Mexican Casserole Author : Annie Ellis

A Firefighters Meatloaf Author : Yumbolt

A Good Easy Garlic Chicken Author : Julia Green