Curried Peanut Chicken
By PutoPinoy on Friday, January 23, 2009 At
Friday, January 23, 2009
Ingredients:
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 c. half & half
- 1 1/2 c. mayonnaise
- 3 tbsp. mango chutney
- 2 tbsp. dry sherry
- 1 tbsp. sherry vinegar
- 2 tbsp. plus 1 tsp. curry powder
- 1 tsp. turmeric
- 2 c. finely chopped salted roasted peanuts
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.
Labels: Meat Recipes
