Name: Cold Poached Chicken Breasts in Peanuts with Curried Yogurt Sauce
Prep time: 10 min
Cook time: 20 min
Ingredients: 6 boned and skinned chicken breast halves; 2 cup or 1 can (14 oz) unsweetened coconut milk; 2 teaspoon minced fresh ginger root, or to taste 1 garlic clove, minced; 1/4 cup dried currants or raisins; 1 cup plain low-fat yogurt; 2 tablespoon freshly squeezed lemon or lime juice; 2 teaspoon ground coriander seeds; 1 1/2 teaspoon ground cumin; 2 teaspoon ground turmeric; Salt; Ground cayenne pepper; 3/4 cup chutney; 3/4 cup mayonnaise or plain low-fat yogurt, or a combination; 2 1/2 cup finely chopped dry roasted peanuts; Sliced mango, papaya, or other tropical fruit for garnish.

Cold Poached Chicken Breasts in Peanuts with Curried Yogurt Sauce

Notes

If you like this chicken breast recipe, be sure to check out our full collection of 27 Tempting Chicken Breast Recipes

Preparation Time10 min

Cooking Time20 min

Ingredients

6 boned and skinned chicken breast halves
2 cups or 1 can (14 oz) unsweetened coconut milk
2 teaspoons minced fresh ginger root, or to taste 1 garlic clove, minced
1/4 cup dried currants or raisins
1 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon or lime juice
2 teaspoons ground coriander seeds
1 1/2 teaspoon ground cumin
2 teaspoons ground turmeric
Salt
Ground cayenne pepper
3/4 cup chutney
3/4 cup mayonnaise or plain low-fat yogurt, or a combination
2 1/2 cups finely chopped dry roasted peanuts
Sliced mango, papaya, or other tropical fruit for garnish.

Instructions

1. Flattened chicken breasts out a bit with a mallet. Place them in a deep skillet with the coconut milk.

2. 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.

3. 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.

4. 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.

5. Refrigerate until just before serving. Combine the chutney and mayonnaise and/or yogurt in a food processor or blender and puree until smooth. Chill.

6. 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. Spoon some of the yogurt sauce onto each place and top with 1 or 2 breast halves. Garnish plates with fresh fruit. Serves 3 to 6.