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Peanut Chicken Curry
Peanut Chicken Curry is a modern Fusion recipe for a classic dish chicken cooked in a spiced peanut butter and tomato puree gravy that blends African, Malaysian and Indian techniques and ingredients. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Peanut Chicken Curry.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Additional Time:
(+2 hours marinating)
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesVegetable RecipesFusion RecipesFusion Recipes
This is a modern fusion recipe that combines African, Indian and Malaysian flavours to yield a truly flavourful dish. Note that the peanut butter will mellow the dish considerably, so you will need more chillies than you at first you do to get just a little cook. If this were an African dish scotch bonnets or habaneros would be called for. But I'm making this considerably milder and creamier. The ketchup adds smoothness and helps thicken the curry. If you want it spicier add sriracha ketchup.
Ingredients:
For the spice blend:
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
1 tsp paprika
1 tbsp sea salt, plus more to taste
1/2 tsp hot chilli powder
1/2 tsp kashmiri chilli (for colour)
1kg (2 1/2 lbs) chicken boneless skinless chicken thighs
2 tbsp vegetable oil
1 large onion, chopped
1 tbsp ginger, finely grated
6 garlic cloves, minced
125ml (1/2 cup) tomato puree
180ml (3/4 cup) smooth peanut butter (any natural/unsweetened type)
1 tbsp brown sugar
875ml (3 1/2 cups) chicken stock
500g (1 lb) courgette (zucchini), cut into chunks
1 red bell pepper, cubed
1 green bell pepper, diced
1 green finger chilli, diced
1/2 cup roasted peanuts
chopped coriander (cilantro) and fresh lime to garnish
Method:
Mix together the salt and spices for the spice blend in a bowl. Whisk lightly with a fork to combine.
Cut the chicken thighs into pieces about 5cm (2 in) in size. Place in a bowl, scatter over half the spice mix and stir well to combine. Cover with clingfilm and set aside in the refrigerator to marinate for a few hours.
Place a large pan or wok over medium heat. When hot add the oil and use to fry the chicken pieces until they begin to colour. You don't want to over-crowd the pan, so you may be best cooking them in two batches. Turn with kitchen tongs to ensure they colour evenly. Once they're nicely coloured all over transfer to a bowl and cook the next batch.
Once all the chicken is done add the onion to the pan. Fry, stirring occasionally, until the onions begin to turn golden. At this point stir in the ginger and garlic. Stir fry over medium heat for about 60 seconds, or until aromatic.
Scatter over the remaining curry powder then stir well to combine. Cook, stirring, for 60 seconds or until aromatic then pour in the chicken stock. Now return the fried chicken to the pan. At this point stir in the tomato puree and the peanut butter. Ensure everything is thoroughly mixed then add the sugar.
Stir everything once more, increase the heat to high and bring to a boil. Reduce to a simmer and cook, uncovered, for 30 minutes; stirring occasionally during this time. At this point stir in the bell peppers, courgettes, chilli and roasted peanuts.
Return to a simmer and continue cooking for 35 minutes. If the curry gravy is becoming too thick for your liking, add a splash of water. At the end of this time, taste and adjust the seasoning as necessary.
Turn into a warmed serving dish, garnish with the chopped coriander (cilnator) leaves. Serve accompanied by rice and lime wedges.
