Asian Peanut Chicken Curry
With a nice balance between sweet, sour and a bit of heat, this Asian Peanut Chicken Curry is a delicious recipe!
Ingredients
CURRY SPICE MIX
- 1 tbsp. coconut sugar
- 2 tsp. curry powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. hot paprika
- 1/2 tsp. ground Himalayan sea salt, or to taste
CURRY
- 2 lbs. boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 1/2 tbsp. canola oil tips & tricks
- 1/2 tbsp. sesame oil
- 1 1/2 cups white onions, diced
- 1 cup red peppers, diced
- 1 cup poblano peppers (substitute with green bell peppers), diced
- 1 large bird's eye pepper, seeded, ribs removed and finely sliced optional
- 2 1/2 to 3 cups zucchini, halved and sliced
- 1 1/2 tbsp. finely grated ginger
- 1/2 tbsp. pressed garlic
- 2 cups low-sodium chicken broth
- 1 can (14 oz.) coconut milk
- 1 cup smooth peanut butter, melted
- 1/2 cup roasted peanuts
- 1/3 cup sweet chili sauce see Recipe
- 1/3 cup ketchup
- 1/2 tsp. lime zest
TOPPINGS
- Handful roasted peanuts
- 1/2 tbsp. chopped cilantro tips & tricks
- 1 large hot red pepper, sliced optional
- Few lime wedges, for garnish
Directions
- In a small bowl, mix together the spice blend ingredients
- Place the chicken pieces in a bowl and sprinkle half of the spice mix on the meat, toss and then sprinkle on the rest of the curry spice mix; toss until nicely coated.
- Cover and transfer to the fridge for a few hours but if time permits, overnight is even better.
- Cut the zucchini in half then half lengthwise; slice it and set aside
- In a large skillet over medium-high heat, add canola oil and sesame oil. When it gets hot, cook the chicken pieces until brown. Scoop them into a bowl using a slotted spoon and set aside.
- Reduce the heat to medium and add the onions; sauté for 1 minute. Add red and green peppers; sauté for 1 minute as well. If using bird’s eye pepper, add it to the vegetables and cook for 2 ½ to 3 minutes. To this, add zucchini and sauté for 3 minutes. Add pressed garlic and minced ginger; cook for 1 minute.
- Pour in chicken broth and coconut milk before adding peanut butter, roasted peanuts, chili sauce, ketchup, and lime zest. Stir the ingredients until very well blended and return the chicken to the skillet including any accumulated juices.
- Stir once again, increase the heat to high and bring it to a boil. Reduce the heat to medium-low and simmer gently for 30 minutes, stirring occasionally and making sure the zucchini slices are submerged so they’re fully cooked after half an hour.
- When it’s time to serve, spoon the mixture over a bed of rice, sprinkle on some roasted peanuts, chopped cilantro, sliced hot pepper and garnish with a lime wedge.