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)

1 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.