Curried Peanut Chicken
A wonderfully simple hors 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.
INGREDIENTS
- 2 whole chicken breasts (4 halves), skinned and boned
- 2 cups half-and-half
- 1 1/2 cups Hellmann's mayonnaise
- 3 tablespoons mango chutney
- 2 tablespoons dry sherry
- 1 tablespoon sherry vinegar
- 2 tablespoons plus 1 teaspoon curry powder
- 1 teaspoon turmeric
- 2 cups salted roasted peanuts, finely chopped Chopped fresh coriander (garnish)
Preheat oven to 350°F.
Place the chicken breasts in a shallow
baking dish just large enough to hold them. Pour the half-and-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 30 minutes.
Serve each piece on a small skewer arranged on a serving plate. Garnish with coriander and accompany with small bowls of giant raisins.
About 40 hors d'oeuvres