Peanut Chicken Curry Recipe
Ingredients
| Chicken breast halves | 4 | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 4 Tablespoon | |
| Egg | 1 | |
| 1/3 cup crunchy peanut butter | ||
| Curry powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Buttermilk | 1/3 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
| Seasoned bread crumbs | 1/2 Cup (16 tbs) | |
| Hot cooked rice | ||
Directions
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.
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.
Chef
