Nutty Chutney Chicken

4 large chicken breast filets (boneless & skinless)
7 ounces roasted peanuts
2 Tablespoons flour plus 1/2 cup or so for dredging chicken beasts
1 egg beaten with 2 Tablespoons water
1/3 teaspoon cayenne
4 Tablespoons butter
One 14-ounce can coconut milk
1 Teaspoon granulated sugar
1 Tablespoon peanut oil
1 Teaspoon Thai Red Curry Paste (then taste to adjust with more or less - it is hot!)
1 cup (jar)Plum Chutney, large chunks chopped fine
1 cup chopped fresh plums
2 Tablespoons fresh cilantro, sliced fine

Combine finely chopped peanuts and 2 Tablespoons flour. Beat cayenne into egg with a fork. Dredge chicken breast first in flour, then egg, then peanuts, pressing nuts onto chicken. Refrigerate breaded chicken while starting sauce. Heat 2 Tablespoons peanut oil in a heavy saucepan. Add curry paste and cook one minute, whisking. Add coconut milk, sugar and chutney; bring to a boil. Boil lightly till milk is reduced to 1/2 its original volume or to desired thickness. Turn heat off and cover to keep warm. Melt butter in large sauté pan over medium heat. Add chicken till golden brown, turn to brown other side. Place in 400-degree oven for 10 minutes after browning to finish cooking. Just before chicken is done, add chopped plums and cilantro to sauce. Serve sauce over chicken breasts, sprinkled with a little more cilantro for color and a whole cilantro leaf. Serve with Jasmine Rice.
Serves 4

Kris Brunlow

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