Title: Curried Peanut Chicken
Categories: None
Yield: 1 Servings

2 Whole chicken breasts (4
-halves), skinned & boned
2 c Half-and-half
1 1/2 c Hellman's mayonnaise
3 Tgs mango chutney
2 tb Dry sherry
1 tb Sherry vinegar
2 tb Plus 1 tsp curry powder
1 ts Turmeric
2 c Salted roasted peanuts;
-finely chopped
Chopped fresh cilantro
-(coriander) for garnish

A wonderfully simple hor d'oeuvre. all the elements can be prepared ahead
of time and assembled shortly before serving. Keep a bowl of raisins
nearby. This is a miniature curry.

Preheat oven to 350. Place the chicken breasts in a shallow baking dish
just large enough to hold them. Pour the half & half over them and bake for
30 minutes. Let cool and cut into 1 inch cubes.

Process the mayonnaise, chutney, sherry, vinegar, curry powder, and
turmeric in a blender or food processor fitted with a steel blade until
blended. Dip the chicken pieces into the curry mayonnaise and then roll in
the chopped peanuts. Refrigerate for 30 minutes. Serve each pieces on a
small skewer arranged on a serving plate. Garnish with coriander and with
small bowls of giant raisins.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Jul 25, 1997