Go Back

Chef John's Peanut Curry Chicken

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.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine south east asian
Servings 8 people
Calories 5495 kcal

Equipment

  • 1 Heavy Pot Such as a Dutch oven or large stew pot
  • 1 Large Mixing Bowl For coating chicken
  • 1 Small Mixing Bowl For spice blend
  • 1 Set of Measuring Spoons/Cups
  • 1 Wooden Spoon or Heatproof Spatula For stirring and scraping

Ingredients
  

Main

  • 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 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

Instructions
 

  • 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

Notes

Achieving deep flavor relies on proper layering: brown the chicken in batches to develop a rich crust, then build the base with aromatics and toasted spices. Use natural, unsweetened peanut butter for a less sweet, more savory profile, allowing you to control the sugar. Don't rush the simmering; the longer it gently simmers, the more the flavors meld. Add tender vegetables like zucchini and bell peppers in the final stage to prevent them from becoming overcooked and mushy. A squeeze of fresh lime and a sprinkle of cilantro at the end are crucial for brightening the dish and cutting through the richness.