Oriental Curried Peanut Chicken
Ingredients:
4 halves, skinned & boned chicken breasts
2 cups half & half
1 1/2 cup mayonnaise
3 tbsp. mango chutney
1 tsp. turmeric
1 tbsp. sherry vinegar
2 tbsp. dry sherry
2 tbsp. plus 1 tsp. curry powder
2 cups finely chopped salted roasted peanuts
Procedure:
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
4 halves, skinned & boned chicken breasts
2 cups half & half
1 1/2 cup mayonnaise
3 tbsp. mango chutney
1 tsp. turmeric
1 tbsp. sherry vinegar
2 tbsp. dry sherry
2 tbsp. plus 1 tsp. curry powder
2 cups finely chopped salted roasted peanuts
Procedure:
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
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