Peanut Chicken Curry - Check Please

Peanut Chicken Curry - Check Please -

There is a show called "Check, Please! Bay Area ", which has three locals who try every restaurants, then compare notes with the host, Leslie Sbrocco. We get a lot of great ideas for places to try, and from time to time I hear about a dish I really want to do, and this peanut chicken curry is the latest example. The restaurant was called Old Skool Cafe, and the dish was "West African Peanut Butter Stew Abu."

I was working he was, and not pay any attention, but I remember thinking that it sounded like something I would try soon. It was a year ago.

Last week, Michele and I ended up going there, and I finally got me my chance order the stew, and reverse the recipe for a video. Except, I ordered. I have this mental defect where should I order fried chicken every time he's on a menu. Michele was of no help, since it has the same affliction with shrimp and grits.

Anyway, someone ordered the table next to us, and I heard them talking, which provided much inspiration for this release. I decided not to follow a specific recipe, but instead of the simple composite of each peanut curry I've ever met.

Unlike Abu stew, and many others, I do not use coconut milk, as I feel it is too sweet and rich for peanut butter. I loved how this happened, and I can not imagine it being richer. I really hope you give this a try soon. Enjoy!

Ingredients for 4 parts:

For the spice mix:

2 tablespoons coriander coffee ground

2 teaspoons ground cumin

1 teaspoon turmeric

1 teaspoon paprika

1 tablespoon kosher salt, plus more to taste

1/2 teaspoon cayenne pepper

2 1/2 lb. boneless chicken without skin chicken legs

2 tablespoons vegetable oil

1 large yellow onion, chopped

1 tablespoon finely grated ginger

6 cloves garlic, chopped

1/2 cup ketchup
3/4 cup creamy peanut butter (I recommend using an all-natural style that does not contain sugar. If you use the regular stuff, you will not need the brown sugar called below).
1 tablespoon brown sugar
chicken broth about 3 1/2 cups, according to desired thickness
1 pound zucchini, cut into pieces
1 red pepper, diced
1 green poblano pepper, diced
1/2 cup roasted peanuts
chopped cilantro and fresh lime for garnish
serve over rice