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| Recipe
name: Curried Peanut Chicken |
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| Recipe
by: ACR International |
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| History: This recipe is from “One Million Recipes” CD-Rom located on
http://www.acrllc.com |
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| Description: Appetizer |
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| Preparation
time: for about 12 |
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| Serves: about one hour |
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Amount/Measure/Ingredient:
4 halves skinned & boned chicken breasts
2 cups half & half
1 1/2 cups mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 cups finely chopped salted roasted peanuts
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| Preparation:
Preheat oven to 350º 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"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.
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| Reformatted
from a recipe submitted to Good Cooking © '2005 by Good
Cooking, Inc.
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