Chicken recipes

Chef John’s Peanut Curry Chicken

I determined to now not comply with any precise recipe from any precise USA or lifestyle, but alternatively, I made a simple composite of each peanut curry chook I’ve ever encounter. I did not use coconut milk, as I feel it is a touch too candy and rich for the peanut butter. I loved how this came out, and I cannot believe it being any richer.

Chef John's Peanut Curry Chicken

Chef John’s Peanut Curry Chicken


Spice Blend:


  • Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.

  • Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with the spice blend.

  • 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.

  • Reduce heat to medium and add onion to the 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 the browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.

  • 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.

  • Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

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