Chicken Peanut Curry

Ingredients: yields 8 servings

Spice Blend:

1 Tbsp kosher salt, plus more to taste

2 tsp ground coriander

2 tsp ground cumin

1 tsp ground turmeric

1 tsp paprika

1/2 tsp cayenne pepper

Curry:

2 1/2 lbs boneless, skinless chicken thighs (or all the meat from a rotisserie chicken) cut into bite sized pieces

2 Tbsp avocado oil

1 yellow onion, chopped

6 cloves garlic, minced

1 Tbsp grated ginger

3 1/2 cups chicken stock

3/4 cups unsweetened natural peanut butter

1/2 cup ketchup

1 Tbsp packed brown sugar

1 lbs zucchini, cut into chunks

1 medium red bell pepper, diced

1 medium poblano or jalapeño pepper, diced

1/2 cup roasted peanuts, plus more to garnish

1 medium lime, cut into wedges

3 Tbsp chopped cilantro, optional

Mix all spice blend ingredients together in a small bowl.

If using rotisserie chicken: remove meat from skin & bones. Chop into bite sized pieces. If you’d like, you can warm the chicken with 1/2 the spice blend in a heavy pot, but it’s not necessary.

Warm oil in a heavy pot over medium heat, add onion, sauté for a couple minutes. Add garlic and ginger, cooking until fragrant, about 1 minute. Add 1/2 of the spice blend, cooking until fragrant and stir for another minute. Pour in chicken broth, add chicken, and remaining spice blend. Stir in peanut butter, ketchup, and brown sugar; bring to a simmer.

Reduce heat to maintain a gentle steady simmer. Stir in zucchini, bell pepper, poblano/jalapeño pepper, and 1/2 cup peanuts. Simmer until vegetables are fork tender, 30 to 40 minutes.

Serve curry over coconut rice with a squeeze of lime. Garnish with peanuts and cilantro as desired.

If using raw chicken thighs: place chicken in a large bowl and add 1/2 of the spice blend, 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 another bowl. Repeat with remaining chicken.

Reduce heat to medium, add onion, sauté for a couple minutes. Add garlic and ginger, cooking until fragrant, about 1 minute. Add remaining spice blend, cooking until fragrant and stir for another minute. Pour in chicken broth and add chicken with accumulated juices. Stir in peanut butter, ketchup, and brown sugar; bring to a simmer.

Reduce heat to maintain a gentle steady simmer. Simmer, stirring occasionally, for 30 minutes. Stir in zucchini, bell pepper, poblano/jalapeño pepper, and 1/2 cup peanuts. Continue to simmer until chicken juices run clear and vegetables are fork tender, 30 to 40 minutes.

Serve curry over coconut rice with a squeeze of lime. Garnish with peanuts and cilantro as desired.

Recipe adapted from Chef John.