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

Cold Poached Chicken in Peanuts with Curried Low Fat Yogurt Sauce

Try these Cold Poached Chicken Breasts in Peanuts with Curried Low-Fat Yogurt Sauce for a meal full of protein and calcium! They make a great starter or salad too!

Cooking Time20 min

Ingredients

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

Instructions

Flatten chicken breasts out a bit with a mallet. Place them in a deep skillet with the coconut milk.
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.
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.
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.
Refrigerate until just before serving. Combine the chutney and mayonnaise and/or yogurt in a food processor or blender and puree until smooth. Chill.
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.