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Peanut Curry Chicken – Check Please!

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Peanut Curry Chicken – Check Please!

There’s a show called “Check, Please! Bay Area,” which features three locals who try each other’s favorite restaurants, and then compare notes with host, Leslie Sbrocco. We get lots of great ideas for places to try, and every once in a while I hear about a dish that I really want to make, and this peanut curry chicken is the latest example. The restaurant was called Old Skool Café, and the dish was “Abu’s West African Peanut Butter Stew.” 

I was working while it was on, and not paying full attention, but I remember thinking that it sounded like something I’d like to try soon. That was a year ago. 

Last week, Michele and I ended up going there, and I finally had my chance to order the stew, and reverse engineer the recipe for a video. Except, I didn’t order it. I have this mental defect where have to I order fried chicken every time it’s on a menu. Michele was no help, since she has the same affliction with shrimp and grits. 

Anyway, someone ordered it at the table next to us, and I overheard them discussing it, which provided plenty of inspiration for this version. I decided to not follow any specific recipe, but instead do a simple composite of every peanut curry I’ve ever come across. 

Unlike Abu’s stew, and many others, 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. I really hope you give this a try soon. Enjoy!


Ingredients for 4 large portions:

For the spice blend:
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon paprika
1 tablespoon kosher salt, plus more to taste
1/2 teaspoon cayenne
                                                                                  
2 1/2 pounds chicken boneless skinless chicken thighs
2 tablespoons vegetable oil
1 large yellow onion, chopped
1 tablespoon finely grated ginger
6 garlic cloves, minced
1/2 cup ketchup 
3/4 cup smooth peanut butter (I recommend using an all-natural style that doesn’t contain sugar. If you use the regular stuff, you won’t need the brown sugar called for below). 
1 packed tablespoon brown sugar 
about 3 1/2 cups chicken broth, depending on desired thickness 
1 pound zucchini, cut into chunks 
1 red bell pepper, cubed 
1 green poblano pepper, diced 
1/2 cup roasted peanuts 
chopped cilantro and fresh lime to garnish 
serve on rice


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