==== Chicken Butternut Squash Peanut Butter Curry ====
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A delicious peanut butter based chicken and butternut squash curry. It is made using salty/sweet smooth peanut butter and ketchup, and doesn't taste like it at all.

=== Tools ===
  * Heavy pot
  * Mixing bowl  
  * Knife and cutting board
  * Bowl or plate for storage

=== Ingredients ===

== Spice Mix ==
  * 1 tablespoon kosher salt, plus more to taste
  * 2 teaspoons ground coriander
  * 2 teaspoons ground cumin
  * 1 teaspoon ground turmeric
  * 1 teaspoon paprika
  * 1/2 teaspoon cayenne pepper

== Curry ==
   * 6 skinless, boneless chicken thighs, diced into bite sized pieces
   * 2 tablespoons vegetable oil
   * 1 large yellow onion, chopped
   * 6 cloves garlic, minced
   * 1 tablespoon finely grated fresh ginger or ginger paste
   * 3 1/2 cups chicken broth, or to taste
   * 3/4 cup sweetened peanut butter like from Kraft
   * 1/2 cup ketchup
   * 1 large butternut squash, peeled, gutted and cut into bite sized cubes
   * 1/2 cup crushed roasted peanuts, plus more for garnish

=== Instructions === 

  - Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
  - Place chicken in a large bowl. Add 1/2 of the spice blend and mix until chicken is thoroughly coated.
  - Heat oil in the heavy pot over high heat. Add 1/2 of the chicken and cook until browned on all sides, 5 to 7 minutes. transfer to a bowl and repeat with the remaining chicken.
  - Reduce the heat to medium, add onion to the chicken drippings, and saute for 1 to 2 minutes.
  - Add garlic and ginger; cook until fragrant, about 1 minute.
  - Add remaining spice blend; cook and stir for 1 minute. 
  - Pour in chicken broth; add browned chicken plus accumulated juices.
  - Stir in the peanut butter and ketchup, bring to a simmer.
  - Reduce the heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, for 30 minutes.
  - Stir in butternut squash, and 1/2 cup peanuts; continue to simmer until chicken juices run clear and squash is fork-tender, 30 to 40 minutes. Remove from the heat.

=== Finishing ===
Serve curry over rice with a squeeze of lime. Garnish with more peanuts as desired. Pairs well with [[recipes#quick_pickled_red_onions| pickled red onions]].


=== Sources ===
Modified from [[https://www.allrecipes.com/recipe/244979/chef-johns-peanut-curry-chicken/ | Chef John's Peanut Curry Chicken]]