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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Spice Blend:


  • Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.

  • 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.

  • 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 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.

  • 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.

  • Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

1138 calories; 71.1 g total fat; 164 mg cholesterol; 3048 mg sodium. 64.5 g carbohydrates; 67.7 g protein; Full Nutrition

Reviews (344)

Read More Reviews
460 Ratings
  • 5 star values: 396
  • 4 star values: 50
  • 3 star values: 12
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
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 because of that why even rate it at all? Not completely fair in my opinion. Read More
Rating: 4 stars
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 coconut milk and cut the stock down by 12 oz. Didn't have zucchini; used fresh green beans instead as well as 1 cup pumpkin puree to firm it up. Didn't have fresh peanuts or cilantro but it didn't matter. Served the stew over cooked spaghetti squash. It was filling and delicious. Read More
Rating: 5 stars
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 added to our regular rotation. Read More
Rating: 5 stars
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 calories rather than the 1138. The even better news: The servings on this dish are HUGE. I ate half a serving and am full (although I might have seconds because it's so stinkin good). Chef John is quickly becoming my go to for new recipes! Read More
Rating: 3 stars
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 wasn't more flavorful. Since it's from Chef John I'll try making it again before deleting it from my favorites but may make a few adjustments to spice things up. Read More
Rating: 5 stars
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 around the kitchen looking for tools with which to cut and chop. Lesson learned lol:) Served with Basmati rice and salad. Read More
Rating: 5 stars
Flawless. Also added sweet potato as per a recommendation here. Will definitely make it again. Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
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 may use more bell pepper to make up for this. Also subbed Heinz Chili Sauce for catsup as I prefer it to catsup. Also cut the sugar in half and next time may leave it out altogether. Added a bit of lemongrass for a more authentic flavor. Also added some red chili (the kind from a tube) as we like our food spicy. May add more red chili next time. And finally instead of using it as a garnish I added the chopped cilantro for the last two minutes of cooking and used a bit more than called for. It is a good starting recipe that can be fine-tuned to suit personal preferences. Thanks Chef John. Read More