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Curried Peanut Chicken
4 halves skinned, boned chicken breasts
2 cups half and half
1 1/2 cups mayonnaise
3 Tbls. mango chutney
2 Tbls. dry sherry
1 Tbls. sherry vinegar
2 Tbls. plus 1 tsp. curry powder
1 tsp. turmeric
2 cups finely chopped salted, roasted peanuts


Preheat oven to 350 degrees F.

Place chicken breasts in a shallow 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 inch 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 plate with fancy toothpicks.

This recipe is from One Million Recipes CD-Rom located at

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
ACR International, LLC

United States
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