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1⁄3 cup canola oil
2 lb. bone-in chicken thighs, skinned
Kosher salt, to taste
1⁄4 cup finely chopped ginger
1 large yellow onion, finely chopped
4 chile de arbol
1 tsp. ground coriander
1 tsp. turmeric
1⁄2 tsp. ground cumin
1⁄2 tsp. ground black pepper
1⁄4 tsp. ground cinnamon
1⁄3 tsp. fenugreek seeds
3 whole cloves
2 tbsp. tomato paste
3⁄4 cup peanut butter
1 cup diced plum tomatoes
1 lb. eggplant, peeled and cut into 1″ cubes
4 oz. okra, cut into 1″-thick pieces
1 fresh red chile, sliced
Roasted, chopped peanuts, for garnish
Cooked white rice, for serving
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