Chef John's Peanut Curry Chicken
""I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across.I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I loved how this came out, and I can't imagine it being any richer."..."
INGREDIENTS
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Spice Blend:
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1 tablespoon kosher salt, plus more to taste
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2 teaspoons ground coriander
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2 teaspoons ground cumin
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1 teaspoon ground turmeric
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1 teaspoon paprika
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1/2 teaspoon cayenne pepper
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2 1/2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
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2 tablespoons vegetable oil
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1 large yellow onion, chopped
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6 cloves garlic, minced
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1 tablespoon finely grated fresh ginger
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3 1/2 cups chicken broth, or to taste
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3/4 cup unsweetened natural peanut butter
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1/2 cup ketchup
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1 tablespoon packed brown sugar
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1 pound zucchini, cut into chunks
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1 red bell pepper, cut into chunks
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1 green poblano pepper, diced
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2 cups hot cooked rice
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1 lime, for garnish
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1/2 cup roasted peanuts, plus more for garnish
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3 tablespoons chopped fresh cilantro, for garnish
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