Chef John’s Peanut Curry Chicken

Ingredients

• 1 tablespoon kosher salt, plus more to taste
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 2.5 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
• 3.5 cups chicken broth, or to taste
• 0.75 cup unsweetened natural peanut butter
• 0.5 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
• 0.5 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

Steps

1. Make the spice blend: Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
2. Make the curry: Place chicken in a large bowl. Add 1/2 of the spice blend and mix until chicken is thoroughly coated.
3. 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.
4. 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.
5. 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.
6. Serve curry over rice with a squeeze of lime. Garnish with cilantro and more peanuts as desired.