Curried Peanut Chicken

Source: The Silver Palate Cookbook

2 whole chicken breasts (4 halves), skinned and boned
2 cups half and half
1-1/2 cups mayonnaise
3 T mango chutney
2 T dry sherry
1 T sherry vinegar
2 T plus 1 tsp curry powder
1 tsp turmeric
2 cups salted roasted peanuts, finely chopped
chopped fresh coriander (garnish)

1. Preheat oven to 350.
2. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour the half and half over them and bake for 30 minutes. Let cool and cut into 1-inch cubes.
3. Process the mayonnaise, chutney, sherry, vinegar, curry powder and tumeric in a blender or food processor fitted with a steel blade till blended.
4. Dip chicken pieces into the curry mayonnaise and then roll in chopped peanuts. Refrigerate 30 minutes.
5. Serve each piece on a small skewer arranged on a serving plate. Garnish with coriander and accompany with small bowls of giant raisins.