Curried Peanut Chicken

This curried chicken builds layers fast. Brown the pieces first to get a good sear, bloom the curry powder in the drippings for a minute to wake up its spices, then simmer everything with onion, bell pepper, and fresh tomato until the chicken is fall-off-the-bone tender.

The peanut butter gravy is where this recipe gets interesting. Crunchy peanut butter thinned with water gets stirred into the braising liquid at the very end, creating a thick, nutty sauce with bits of peanut throughout. It thickens the gravy and adds a rich, savory depth that pairs with curry powder like they were made for each other.

Browning the chicken before simmering is a must. That golden crust adds flavor to the meat and leaves behind fond in the pan that seasons the entire sauce. Skipping the sear means a flat, one-note gravy.

Kitchen Tips

• Cook the curry powder in the drippings for a full minute before adding vegetables. Raw curry powder tastes dusty and harsh. Toasting it in fat blooms the spices and rounds out the flavor.
• Use bone-in, skin-on chicken pieces for the richest sauce. The bones add body to the braising liquid as it simmers.
• Stir the peanut butter mixture constantly as it heats to boiling. Peanut butter can scorch on the bottom of the pan in seconds.
• Serve over steamed rice to soak up every bit of that peanut curry gravy.

Variations

• Coconut curry peanut chicken: Add a splash of coconut milk along with the peanut butter for a creamier, Thai-leaning sauce.
• Spicy version: Stir in a minced hot chili or a teaspoon of chili flakes with the curry powder for real heat.