Peanut curry chicken
Food Wishes · ♥ 2.8K likes · 158K views · 59 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- kosher salt
- ground coriander
- ground cumin
- paprika
- turmeric
- cayenne
Mix kosher salt, ground coriander, ground cumin, paprika, turmeric and cayenne.
The curry spice blend
- boneless skinless chicken thighs
Toss the chicken pieces with half the spice blend until evenly coated; optionally refrigerate a few hours to overnight.
Coating the chicken
- vegetable oil
Brown the chicken in vegetable oil over high heat in two batches, a couple of minutes per side; remove to a bowl.
- 1 whole onion
Turn to medium; cook a chopped onion in the same pot about 5 minutes until translucent and a little golden.
Onion, garlic, ginger and the spices
- garlic
- ginger
Add garlic and ginger and cook about a minute; add the remaining spice blend and cook a minute.
- chicken broth
- ketchup
- ¾ cup smooth peanut butter
- sugar
Add chicken broth, the chicken and its juices, ketchup, the peanut butter and, for unsweetened peanut butter, a spoon of sugar.
Broth, ketchup and peanut butter
- silver zucchini
- sweet red pepper
- green poblano pepper
- whole roasted peanuts
Bring to a simmer on high, then keep at a gentle simmer on low to medium-low for 30 minutes, stirring occasionally.
Add the zucchini, peppers and peanuts; simmer 30 to 40 minutes until the chicken and vegetables are fork tender, adding broth if needed.
- steamed rice
- cilantro
- peanuts
- ½ whole lime
Ladle into hot bowls with steamed rice; garnish with cilantro and peanuts and squeeze over about half a lime.