Peanut Curry Chicken

For the spice blend:

• 1 tablespoon kosher salt, plus more to taste
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cayenne

• 2 1/2 pounds chicken boneless skinless chicken thighs or breasts, cut into two inch pieces
• 2 tablespoons vegetable or peanut oil
• 1 large yellow onion, chopped
• 1 tablespoon finely grated ginger
• 6 garlic cloves, minced
• about 3 1/2 cups chicken broth, depending on desired thickness
• 1/2 cup ketchup
• 3/4 cup smooth natural peanut butter
• 1 packed tablespoon brown sugar (optional)
• 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

Mix the spice blend and coat the chicken pieces in half.

Heat the oil in a large skillet over medium-high heat and brown the seasoned chicken.

Removed the chicken from the pan and sauté the onions in the remaining oil for 5 minutes.

Add the ginger and garlic and sauté for 1 minute.

Add the remaining spice blend and sauté for 1 minute.

Add the broth and return the chicken to the skillet.

Stir in the ketchup, peanut butter, and sugar, then simmer for 30 minutes.

Add the veggies and nuts and simmer for another 30-40 minutes.

Serve immediately over rice and garnish with more peanuts, cilantro, and lime juice.