Bellpepper Peanut Curry Food

CHEF JOHN'S PEANUT CURRY CHICKEN

Chef John's Peanut Curry Chicken image

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.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h15m

Yield 4

Number Of Ingredients 22

Ingredients

1 tablespoon kosher salt, plus more to taste
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
½ teaspoon cayenne pepper
2 ½ pounds skinless, boneless chicken thighs, cut into 2-inch pieces
2 tablespoons vegetable oil
1 large yellow onion, chopped
6 cloves garlic, minced
1 tablespoon finely grated fresh ginger
3 ½ cups chicken broth, or to taste
¾ cup unsweetened natural peanut butter
½ cup ketchup
1 tablespoon packed brown sugar
1 pound zucchini, cut into chunks
1 red bell pepper, cut into chunks
1 green poblano pepper, diced
2 cups hot cooked rice
1 lime, for garnish
½ cup roasted peanuts, plus more for garnish
3 tablespoons chopped fresh cilantro, for garnish

Steps:

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.

Nutrition Facts : Calories 1137.6 calories, Carbohydrate 64.5 g, Cholesterol 164 mg, Fat 71.1 g, Fiber 10.1 g, Protein 67.7 g, SaturatedFat 13.9 g, Sodium 3048.3 mg, Sugar 21.3 g

BELLPEPPER PEANUT CURRY

Bellpepper Peanut Curry image

Make and share this Bellpepper Peanut Curry recipe from Food.com.

Provided by Vasuishere

Categories Curries

Time 30m

Yield 4 cups, 2 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 pinch cumin seed
1 pinch fennel seed
1 pinch channa dal
1 pinch fenugreek seeds
1 cinnamon stick
1 star anise
1 tablespoon shredded coconut
10 skinless peanuts
1 tablespoon salt
3 green chilies
1/4 bunch cilantro
1 piece ginger
1/2 tablespoon garlic paste
1/2 tablespoon turmeric
1 pinch hing
2 diced tomatoes
1 diced red onion
1 diced red capsicum

Steps:

Fry peanuts, star anise, cinnamon, fenugreek seeds, channa dal, jeera, cumin seeds in a little oil.
Add shredded coconut to the fried items and grind in mixer. Now spice mix is ready. Keep aside.
Put diced bell pepper in bowl with 1/2 spoon oil and microwave for 3 minutes.
Heat oil, fry onions. After a minute add tomato, turmeric, hing, ginger, garlic paste, green chillies and cilantro. fry for 2 minutes in full heat.
Let it cook and then grind separately. Now tomato base is ready.
Add tomato base, spice mix and microwaved bell pepper to kadai and cook for 10 minutes.
Bell pepper peanut curry is ready.
You can add boiled potatoes or boiled carrot if red bell pepper is unavailable.

Nutrition Facts : Calories 274.3, Fat 15.9, SaturatedFat 2.9, Sodium 3525, Carbohydrate 31.8, Fiber 8, Sugar 18.6, Protein 6

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