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Curried Peanut Chicken
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4 halves skinned, boned chicken breasts
2 cups half and half
1 1/2 cups mayonnaise
3 Tbls. mango chutney
2 Tbls. dry sherry
1 Tbls. sherry vinegar
2 Tbls. plus 1 tsp. curry powder
1 tsp. turmeric
2 cups finely chopped salted, roasted peanuts
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Preheat oven to 350 degrees F.
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 into 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.
This recipe is from One Million Recipes CD-Rom located at http://www.acrllc.com.
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Preparation Time: |
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| Recipe Origin: United States |
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Submitted by: |
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ACR International, LLC
United States |
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| This recipe has been viewed 5060 times. |
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