->Poached Breasts <-

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

salt

cayenne

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.