- Cold Poached Chicken Breasts in Peanuts w/ Curried Yogurt
Serves 6 6 boned and skinned chicken breast halves
2 cups or 1 can (14 oz) unsweetened coconut milk
3/4 cup chutney
3/4 cup mayonnaise, or plain yogurt
2 1/2 cups peanuts, finely chopped
2 teaspoons ginger, finely minced
1 clove garlic, minced
1/4 cup currants or raisins
1 cup plain low-fat yogurt
2 tablespoons fresh lemon juice
2 teaspoons coriander
1 1/2 teaspoons cumin
2 teaspoons turmeric
Flatten breasts a bit with a mallet. Place them in a deep skillet
with the coconut milk. Bring to a boil over medium heat and immediately
reduce the heat so coconut milk barely ripples. Simmer breasts
uncovered until they are done, about 7 minutes. Be really careful
not to overcook. They should be just pink when you remove them from
the coconut milk. They will finish cooking from the retained heat.
Cool chicken to room temperature, then chill.
Place the reserved coconut milk over medium-high heat and boil until
it is reduced to about 1 cup. Remove from the heat, add the ginger,
garlic, and raisins; set aside to cool. Combine the cooled coconut
milk, yogurt, lemon or lime juice, coriander, cumin, turmeric, and salt and cayenne pepper to taste in a food processor or blender and blend well. Refrigerate until just before serving.
Combine the chutney and mayonnaise and/or yogurt in a food processor or blender and puree until smooth. Chill. About 30 minutes before
serving, dip the chicken breasts into the chutney mixture to cover
well, then roll in the chopped peanuts, patting to cover the chicken
completely. Place on a wire rack and chill until serving time.
1 or breast halves. Garnish plates with fresh fruit.