ASIAN PEANUT CHICKEN CURRY

With a nice balance between sweet, sour and a bit of heat, this is a delicious recipe. VIDEO https://youtu.be/CUsqJSVT3js

• Ready In: 1 hr
• Serves: 4

Ingredients

• CURRY SPICE MIX

• 1  tablespoon  coconut sugar
• 2  teaspoons curry powder
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 1  teaspoon hot paprika
• 1⁄2 teaspoon sea salt (to taste)

• CURRY

• 2  lbs boneless skinless chicken thighs, cut into 1-inch pieces (or breasts)
• 1 1⁄2 tablespoons canola oil
• 1⁄2 tablespoon  sesame oil
• 1 1⁄2 cups  white onions, diced
• 1  cup  red pepper, diced
• 1  cup  poblano pepper, diced (substitute with green bell peppers)
• 1  large  bird's eye pepper, seeded, ribs removed and finely sliced
• 3  cups zucchini, halved and sliced
• 1 1⁄2 tablespoons  finely grated ginger
• 1⁄2 tablespoon  pressed garlic
• 2  cups low sodium chicken broth
• 1 (14 ounce) can coconut milk
• 1  cup  smooth peanut butter, melted
• 1⁄2 cup roasted peanuts
• 1⁄3 cup  sweet chili sauce
• 1⁄3 cup ketchup
• 1⁄2 teaspoon lime zest

• TOPPINGS

• 1⁄2 cup roasted peanuts
• 1⁄2 tablespoon cilantro, chopped
• 1  large  hot red pepper, sliced
• 8  lime wedges (for garnish)

Directions

1. In a small bowl, mix together the spice blend ingredients.
2. 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.
3. Cover and transfer to the fridge for a few hours but if time permits, overnight is even better.
4. Cut the zucchini in half then half lengthwise; slice it and set aside.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.