Preparation / Directions:
To poach the chicken breasts: Flattened them 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.
To make the yogurt sauce, 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.
To make the peanut coating, 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.
In this new twist on Indian-style curry, the usual condiments appear both in the nutty coating and in the slightly sweet curry-scented yogurt sauce. Everything can be done ahead for easy entertaining.
Note: I used more of all the spices
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