About this recipe: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.
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
300g hot cooked rice
75g chopped roasted peanuts, or more to taste
3 tablespoons freshly chopped coriander, or more to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Mix salt, coriander, cumin, turmeric, paprika and cayenne pepper together in a small bowl to make a spice mix.
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.
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; 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.
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.
Serve over rice with a squeeze of lime and a sprinkle of chopped peanuts and fresh coriander.