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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.


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