Ingredients Jump to Instructions ↓

  1. Cold Poached Chicken Breasts in Peanuts w/ Curried Yogurt

  2. Serves 6 6 boned and skinned chicken breast halves

  3. 2 cups or 1 can (14 oz) unsweetened coconut milk

  4. 3/4 cup chutney

  5. 3/4 cup mayonnaise, or plain yogurt

  6. 2 1/2 cups peanuts, finely chopped

  7. 2 teaspoons ginger, finely minced

  8. 1 clove garlic, minced

  9. 1/4 cup currants or raisins

  10. 1 cup plain low-fat yogurt

  11. 2 tablespoons fresh lemon juice

  12. 2 teaspoons coriander

  13. 1 1/2 teaspoons cumin

  14. 2 teaspoons turmeric

  15. salt

  16. cayenne

  17. Flatten breasts a bit with a mallet. Place them in a deep skillet

  18. with the coconut milk. Bring to a boil over medium heat and immediately

  19. reduce the heat so coconut milk barely ripples. Simmer breasts

  20. uncovered until they are done, about 7 minutes. Be really careful

  21. not to overcook. They should be just pink when you remove them from

  22. the coconut milk. They will finish cooking from the retained heat.

  23. Cool chicken to room temperature, then chill.

  24. Place the reserved coconut milk over medium-high heat and boil until

  25. it is reduced to about 1 cup. Remove from the heat, add the ginger,

  26. garlic, and raisins; set aside to cool. Combine the cooled coconut

  27. 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.

  28. Combine the chutney and mayonnaise and/or yogurt in a food processor or blender and puree until smooth. Chill. About 30 minutes before

  29. serving, dip the chicken breasts into the chutney mixture to cover

  30. well, then roll in the chopped peanuts, patting to cover the chicken

  31. completely. Place on a wire rack and chill until serving time.

  32. 1 or breast halves. Garnish plates with fresh fruit.


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