• 1tablespooncoconut sugar
  • 2teaspoonscurry powder
  • 1teaspoonground cumin
  • 1teaspoonground coriander
  • 1teaspoonhot paprika
  • 12 teaspoonsea salt (to taste)
  • 2lbsboneless skinless chicken thighs, cut into 1-inch pieces(or breasts)
  • 1 12 tablespoonscanola oil
  • 12 tablespoonsesame oil
  • 1 12 cupswhite onions, diced
  • 1cupred pepper, diced
  • 1cuppoblano pepper, diced(substitute with green bell peppers)
  • 1large bird’s eye pepper, seeded, ribs removed and finely sliced
  • 3cupszucchini, halved and sliced
  • 1 12 tablespoons finely grated ginger
  • 12 tablespoon pressed garlic
  • 2cupslow sodium chicken broth
  • 1 (14 ounce) can coconut milk
  • 1cupsmooth peanut butter, melted
  • 12 cuproasted peanuts
  • 13 cupsweet chili sauce
  • 13 cupketchup
  • 12 teaspoonlime zest
  • 12 cuproasted peanuts
  • 12 tablespooncilantro, chopped
  • 1largehot red pepper, sliced
  • 8lime wedges (for garnish)

    Serving Size: 1 (809) g

    Servings Per Recipe:4

    Calories: 1350.7

    Calories from Fat 895 g 66 %

    Total Fat 99.5 g 153 %

    Saturated Fat 32.8 g 164 %

    Cholesterol 188.9 mg 62 %

    Sodium 1530.1 mg 63 %

    Total Carbohydrate49.8 g 16 %

    Dietary Fiber 12.8 g 51 %

    Sugars 19.9 g 79 %

    Protein 82 g 163 %


  • In a small bowl, mix together the spice blend ingredients.
  • 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.
  • Cover and transfer to the fridge for a few hours but if time permits, overnight is even better.
  • Cut the zucchini in half then half lengthwise; slice it and set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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