Season chicken with ¼ tsp each of the salt and pepper; set aside.
In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes.
Stir in tomato paste, paprika, 2 tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring. Stir in coconut milk and peanut butter; let cool slightly. Transfer to food processor; purée until smooth. Set aside.
Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes. Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425°F oven for 30 minutes, basting twice.
Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.