4 halves skinned & boned chicken breasts 4
2 cups half & half 500 mL
1 1/2 cups mayonnaise 750 mL
3 tbsp mango chutney 45 mL
2 tbsp dry sherry 30 mL
1 tbsp sherry vinegar 15 mL
2 tbsp plus 1 tsp curry powder 35 mL
1 tsp turmeric 5 mL
2 cups finely chopped salted roasted peanuts 500 mL
Preheat oven to 350°F/280°C. Place chicken breasts in a shalow 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-in/2-cm 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 place with fancy toothpicks.
Chef's Note
These will impress your worst critic.
This recipe is from "One Million Recipes" CD-Rom located on ACR Cooking Recipe Software, electronic cookbooks, cookbooks on CD-ROM.
2 cups half & half 500 mL
1 1/2 cups mayonnaise 750 mL
3 tbsp mango chutney 45 mL
2 tbsp dry sherry 30 mL
1 tbsp sherry vinegar 15 mL
2 tbsp plus 1 tsp curry powder 35 mL
1 tsp turmeric 5 mL
2 cups finely chopped salted roasted peanuts 500 mL
Preheat oven to 350°F/280°C. Place chicken breasts in a shalow 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-in/2-cm 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 place with fancy toothpicks.
Chef's Note
These will impress your worst critic.
This recipe is from "One Million Recipes" CD-Rom located on ACR Cooking Recipe Software, electronic cookbooks, cookbooks on CD-ROM.
