Recipe: Curried Peanut Chicken (food processor)

CURRIED PEANUT CHICKEN

2 whole boneless, skinless chicken breasts (4 split breast halves)
1 1/2 cups milk
3/4 cup mayonnaise (preferably Hellmann's)
1 1/2 tablespoons mango chutney
1 tablespoon dry sherry
1/2 tablespoon sherry vinegar
1 tablespoon plus 1/2 teaspoon curry powder
1/2 teaspoon turmeric
1/2 cup roasted salted peanuts, chopped fine
1/2 cup raisins
1/2 cup fresh cilantro, leaves only

Preheat the oven to 350 degrees F.

Place the chicken breasts in a single layer in a shallow baking dish and cover with milk.

Bake for 30 minutes, then remove the chicken and allow to cool. Cut the chicken into 1-inch cubes and set aside in a bowl.

In a food processor fitted with a metal blade, blend together the mayonnaise, chutney, sherry, vinegar, curry powder and turmeric. Pour the mayo mixture over the chicken and toss to coat.

Skewer the cubes with bamboo skewers and arrange on a platter. Sprinkle the peanuts, raisins and cilantro leaves over the chicken and serve.

Source: Cooking for Mr. Right: More Than 150 Recipes to Land Your Man by Mimi Bean and Rebecca Chastenet de Gery