Chicken Breast Recipes » Chicken Curry » Curried Peanut Chicken

Curried Peanut Chicken

Chicken breasts baked in half-and-half until cooked through. Prepared chicken cooled, cubed, dipped in sauce featuring mayonnaise, mango chutney, dry sherry, curry powder, and turmeric. Coated chicken pieces rolled in finely chopped salted, roasted peanuts, and chilled until ready to serve.

Ingredients -

4 Boneless, Skinless Chicken Breasts
2 cups Half-and-Half
1-1/2 cups 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 Finely Chopped Salted Roasted Peanuts

Preparation:

1. Turn the oven to 350 degrees and preheat.

2. Place chicken breasts in a shallow dish just large enough to hold them.

3. Pour half-and-half over them and bake for 30 minutes.

4. Allow the chicken to cool, transfer to a cutting board and cut into 1 inch cubes.

5. Add the next 5 ingredients to a food processor and puree.

6. Dip the chicken into the sauce mixture then roll in the chopped peanuts.

7. Cover with plastic wrap and chill for 1 hour.

8. Serve and enjoy.

Chicken Breast Recipe Tip
Half-and-Half

	Half-and-half is found with other dairy products in the refrigerated section of the dairy department. Half-and half is created form mixing milk with cream. The product has a mink fat content between 10 and 18% compared to whole milk at around 3.25%. Half-and-half is often used in coffee, and as a thickener for soups.

Chicken Breast Recipe Tip
Storing Fresh Chicken Before Use

	When storing fresh chicken in the refrigerator after purchase, consider wrapping it in an airtight plastic bag to help reduce possible moisture loss. When chicken loses moisture it loses tenderness when cooked. Leave the chicken in the original packaging and place inside a resealable zip lock bag.

Chicken Breast Recipes