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 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.
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.