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Make the spice blend: Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
Make the curry: Place chicken in a large bowl. Add ½ of the spice blend and mix until chicken is thoroughly coated.
Heat oil in a heavy pot over high heat. Add ½ of the chicken and cook until browned on all sides, 5 to 7 minutes. Transfer to a bowl. Repeat to brown remaining chicken.
Reduce the heat to medium, add onion to the chicken drippings, and sauté 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 peanut butter, ketchup, and brown sugar; bring to a simmer.
Reduce the heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, for 30 minutes. Stir in zucchini, bell pepper, poblano pepper, and ½ cup peanuts; continue to simmer until chicken juices run clear and vegetables are fork-tender, 30 to 40 minutes. Remove from the heat.
Serve curry over rice with a squeeze of lime. Garnish with cilantro and more peanuts as desired.