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Tuesday, May 12, 2020

Peanut Curry Recipe

I first made this recipe back in 2015 when I was challenging myself to try a new recipe every week. I really liked this recipe and wrote about it on my blog. You can check out the old post HERE. 

I hadn't made Peanut Curry since that time. A couple of weeks ago I made it again. I was looking forward to tasting it again, and when I did, I wasn't disappointed. 

I highly recommend that you serve this meal with the garnish of cilantro and fresh lime. It really adds a lot of flavor and balance.


Peanut Curry Chicken (My Rendition)


Tbsp. salt
5 tsp. curry spice blend
1 tsp. paprika
1/2 tsp. cayenne (optional)
2 1/2 pounds boneless skinless chicken thighs
2 Tbsp. vegetable oil
1 large yellow onion, chopped
1 Tbsp. finely grated fresh ginger or 1/4 tsp. ground, dry ginger
6 garlic cloves, minced  
1/2 cup ketchup
3/4 cup smooth peanut butter
about 3 1/2 cups chicken broth, depending on desired thickness
1 pound zucchini, cut into chunks
1 red bell pepper, cubed
1 green poblano pepper, diced
1/2 cup roasted peanuts
serve on rice
garnish with Fresh Lime, Cilantro, and Peanuts   
  1. Mix salt, curry, paprika, and cayenne pepper together in a small bowl.
  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.
  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.
  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. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
  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.
  6. Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

7 comments:

  1. Just may try your curry recipe (maybe a tad less spice?! ) Know the peanut butter is a good addition! Thank you, D. from the Heartsville blog.
    www.heartsville-deedy.blogspot.com

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    1. Thank you for visiting, D! It looks like you just started your blog. I hope you have good success!

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  2. Hm, sounds...interesting. :D I have a hard time imagining what these flavors would be like, lol. You're a good cook, though, so it's probably good. :) I made a new recipe for Chili tonight for supper. I really enjoyed the taste - it included Cumin, and Smoked Paprika which gave it a good flavor. I plan to make the recipe again, and possibly post about it on my blog sometime.

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    1. Thank you for the comment and compliment, Sunshine Country! You are good cook, too. :) That Chilli sounds tasty! I have read about Smoked Paprika, but never had the chance to taste it. My sister got some recently and was raving about how good it is. I want to get some soon, hopefully! :)

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  3. I might try this next time I have chicken thighs. I’m pretty tired of just baking them with herbs.

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  4. My family isn't one for curries...but it looks delicious!
    It's so nice to also hear how you make it. Perhaps one day I'll make some for just me.

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Thank you so much for your comments!