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Peanut Chicken Curry

Southern.Crockpot's picture
  Chicken breast halves 4
  All purpose flour 1⁄4 Cup (4 tbs)
  Butter/Margarine 4 Tablespoon
  Egg 1
  Crunchy peanut butter 1⁄3 Cup (5.33 tbs)
  Curry powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Buttermilk 1⁄3 Cup (5.33 tbs)
  Fresh lemon juice 2 Teaspoon
  Seasoned dry bread crumbs 1⁄2 Cup (8 tbs)
  Chutney 1⁄2 Cup (8 tbs)
  Hot cooked rice 1 1⁄2 Cup (24 tbs)

Bone and skin chicken pieces.
Wash and dry.
Dip in flour.
Set aside.
Microwave butter in a flat baking dish at HIGH 30 seconds to melt.
Set aside.
Combine remaining ingredients except bread crumbs, chutney, and rice.
Mixture will be somewhat thick and should be well mixed.
Dip floured chicken pieces in peanut butter mixture, then in bread crumbs.
Place chicken pieces in dish containing butter.
Turn to coat well.
Microwave, uncovered, at HIGH 9 to 12 minutes.
Rotate dish 1/2 turn after 5 to 6 minutes of mi-crowaving.
Cover with waxed paper and let stand 2 to 3 minutes before serving.

Recipe Summary

Main Dish

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