Recipes Meat and Poultry Chicken Chicken Thigh Recipes Chef John's Peanut Curry Chicken 4.8 (612) 476 Reviews 113 Photos My peanut chicken curry recipe doesn't follow a specific recipe from any particular country or culture; instead, it's 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 love how this came out, and I can't imagine it being any richer. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on April 14, 2023 Save Rate Print Share Add Photo 113 113 113 113 Prep Time: 15 mins Cook Time: 1 hr Total Time: 1 hr 15 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Spice Blend: 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 Curry: 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 Directions 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. dsimas916 I Made It Print 1,490 home cooks made it! Nutrition Facts (per serving) 648 Calories 43g Fat 32g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 648 % Daily Value * Total Fat 43g 55% Saturated Fat 9g 46% Cholesterol 122mg 41% Sodium 1653mg 72% Total Carbohydrate 32g 12% Dietary Fiber 5g 18% Protein 36g 73% Vitamin C 44mg 49% Calcium 73mg 6% Iron 4mg 21% Potassium 847mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.