New Peanut Curry Chicken recipesChef John's Peanut Curry chook
food and recipes, healthy tips, lifestyle and beauty tipsingredients
1 h 15 m, 4 servings ,1138 cals
1 tablespoon kosher salt, plus more to taste
2 teaspoons ground coriander
2 teaspoons floor cumin
1 teaspoon ground turmeric
1 teaspoon paprika
half of teaspoon cayenne pepper
2 half kilos skinless, boneless fowl thighs, cut into 2-inch portions
2 tablespoons vegetable oil
1 big yellow onion, chopped
6 cloves garlic, minced
1 tablespoon finely grated fresh ginger
three 1/2 cups fowl broth, or to style
three/4 cup unsweetened natural peanut butter
half of cup ketchup
1 tablespoon packed brown sugar
1 pound zucchini, cut into chunks
1 pink bell pepper, reduce into chunks
1 inexperienced poblano pepper, diced
2 cups scorching cooked rice
1 lime, for garnish
1/2 cup roasted peanuts, plus extra for garnish
3 tablespoons chopped recent cilantro, for garnish
Pre cook dinner equipped In
15 m, 1 h 15 m
1. Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper collectively in a small bowl.
2. Situation chicken pieces in a separate bowl and add half of of the spice combination. Mix collectively completely to coat each and every surface with spice mixture.
Three. Warmth oil over high warmth in a heavy pot. Brown half of the bird pieces on all sides. Switch to a bowl. Repeat with the leisure of the fowl.
Four. Diminish warmth to medium and add onion to pot. Saute until onions to show translucent and golden, 1 or 2 minutes. Add garlic and ginger; prepare dinner about 1 minute. Stir in final spice mixture; prepare dinner and stir one minute. Pour in hen broth. Add browned hen together with amassed juices. Stir in peanut butter and ketchup; add brown sugar. Deliver to a simmer and cut down warmness to preserve a tender, consistent simmer. Simmer, stirring sometimes, about half-hour.
5. Transfer zucchini, crimson bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering unless chicken and vegetables are fork delicate, 30 to 40 minutes. Remove from warmness.
6. Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.