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Chef John's Peanut Curry Chicken

Rated as 4.81 out of 5 Stars

"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."
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Ingredients

1 h 15 m servings 1138 cals
Original recipe yields 4 servings

Directions

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  1. Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
  2. Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface 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 pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated 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. Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
  6. Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

Nutrition Facts


Per Serving: 1138 calories; 71.1 g fat; 64.5 g carbohydrates; 67.7 g protein; 164 mg cholesterol; 3048 mg sodium. Full nutrition

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Reviews

Read all reviews 277
  1. 355 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 beca...

Most helpful critical review

As a huge fan of Chef John, I'm always willing to try a recipe he posts. This one, while certainly good, wasn't a big hit here. I was actually very surprised, (given the ingredients), that this ...

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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 beca...

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...

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 add...

Delicious! Well worth the time it took. I did, however, make some calorie-saving changes. No sugar, half the oil (used coconut), no garnish peanuts, no poblano, and changed to brown rice = 750 c...

As a huge fan of Chef John, I'm always willing to try a recipe he posts. This one, while certainly good, wasn't a big hit here. I was actually very surprised, (given the ingredients), that this ...

Flawless. Also added sweet potato as per a recommendation here. Will definitely make it again.

Yummy! Wonderful smell and taste. Love it! Recipe made a lot so enjoyed leftovers the next day. Be sure to prep all ingredients before starting because I did not and spent too much time running...

Excellent! Made with chicken breast to reduce fat and was still tender and delicious. My wife and nine year old son loved it so this will be a regular addition our meal planning options.

I did make some changes and will make even more next time. I left out the zucchini for fear it would get too soft, especially if reheating leftovers. We didn't miss it at all, but next time ma...