Chicken peanut curry

    (281)
    1 hour 15 min

    This recipe is a combination of every peanut curry I've ever tried. I didn't use coconut milk, as I feel that's a little too sweet and rich with the peanut butter. I loved how this worked out, and I can't imagine it being any richer.


    12 people made this

    Ingredients
    Serves: 4 

    • For the spice mix
    • 1 tablespoon coarse sea salt, or to taste
    • 2 teaspoons ground coriander
    • 2 teaspoons ground cumin
    • 1 teaspoon ground turmeric
    • 1 teaspoon paprika
    • 1/2 teaspoon cayenne pepper
    • For the curry
    • 1kg skinless, boneless chicken thighs, cut into 5cm pieces
    • 2 tablespoons vegetable oil
    • 1 large onion, chopped
    • 6 cloves garlic, minced
    • 1 tablespoon finely grated fresh ginger
    • 825ml chicken stock, or to taste
    • 200g no-sugar added natural peanut butter
    • 120ml tomato ketchup
    • 1 tablespoon brown sugar
    • 450g courgettes, cut into chunks
    • 1 red pepper, cut into chunks
    • 1 green chilli pepper, diced
    • To serve
    • 300g hot cooked rice
    • 1 lime
    • 75g chopped roasted peanuts, or more to taste
    • 3 tablespoons freshly chopped coriander, or more to taste

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Mix salt, coriander, cumin, turmeric, paprika and cayenne pepper together in a small bowl to make a spice mix.
    2. Place chicken thigh pieces in a separate bowl and add 1/2 of the spice mix. Mix together thoroughly to coat the chicken pieces 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 the pot; cook until they soften and start to turn golden, about 1 or 2 minutes. Add garlic and ginger; cook for 1 minute. Stir in remaining spice mix; cook and stir for one minute. Pour in chicken stock. Add browned chicken along with the pan 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.
    5. Add courgettes, red pepper, chilli pepper and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are tender, 30 to 40 minutes. Remove from heat.
    6. Serve over rice with a squeeze of lime and a sprinkle of chopped peanuts and fresh coriander.

    See it on my blog

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    Reviews & ratings
    Average global rating:
    (281)

    Reviews in English (225)

    by
    55

    Absolutely delicious. Didn't make any changes. Can't understand the one person who didn't make the dish, but rated it with 1 star due to calorie count. If you are not going to make the dish because of that, why even rate it at all? Not completely fair, in my opinion.  -  06 Jul 2016  (Review from Allrecipes US | Canada)

    by
    27

    Since I'm a vegetarian, I substituted firm tofu for the chicken. I cooked the tofu per instructions but didn't add it back to the pot with the stock until almost ready for serving. Also, I used coconut milk and cut the stock down by 12 oz. Didn't have zucchini; used fresh green beans instead as well as 1 cup pumpkin puree to firm it up. Didn't have fresh peanuts or cilantro but it didn't matter. Served the stew over cooked spaghetti squash. It was filling and delicious.  -  08 Jan 2016  (Review from Allrecipes US | Canada)

    by
    19

    This recipe was so great. Husband and I devoured it. May skip the sugar next time, ketchup was sweet enough. Used red chilies and added an extra bell pepper. Recipe is definitely going to be added to our regular rotation.  -  05 Jan 2016  (Review from Allrecipes US | Canada)

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