Ghanaian Peanut Butter Chicken Curry

Ingredients

• Chicken thighs (2 pounds, boneless and skinless)
• Onion (1 large, chopped)
• Garlic (4 cloves, minced)
• Ginger (1 tablespoon, grated)
• Coconut milk (1 can (13.5 oz))
• Chicken broth (1 cup)
• Peanut butter (1/2 cup, smooth or chunky based on preference)
• Tomato paste (2 tablespoons)
• Curry powder (2 tablespoons)
• Paprika (1 teaspoon)
• Cayenne pepper (1/4 teaspoon, or to taste)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon)
• Fresh cilantro (1/4 cup, chopped (for garnish))
• Oil (2 tablespoons (vegetable or olive oil))

Instructions

1. In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the chicken thighs to the pot, browning them on all sides for about 5-7 minutes to lock in the flavors.
4. In a small bowl, mix together the curry powder, paprika, cayenne pepper, salt, and black pepper. Sprinkle this spice mixture over the chicken, stirring well to coat all pieces evenly.
5. Add the peanut butter, coconut milk, chicken broth, and tomato paste into the pot. Stir until all ingredients are well combined and the peanut butter is fully incorporated into the sauce.
6. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until the chicken is cooked through and tender, ensuring the flavors meld beautifully.
7. Taste the curry and adjust the seasoning if necessary, adding more salt or spices according to your preference.
8. Serve the Ghanaian peanut butter chicken curry over steamed rice or with naan bread for a delightful meal. Garnish with freshly chopped cilantro for a burst of color and freshness.