| 6 | | Boned and skinned chicken breast halves |
| 2 | c | -or- |
| 1 | cn | (14-oz) unsweetened coconut milk |
| | CURRIED YOGURT SAUCE |
| 2 | ts | Minced fresh ginger root; or to taste |
| 1 | | Clove garlic; minced |
| 1/4 | c | Dried currants or raisins |
| 1 | c | Plain low-fat yogurt |
| 2 | tb | Freshly squeezed lemon or lime juice |
| 2 | ts | Ground coriander seeds |
| 1 1/2 | ts | Ground cumin |
| 2 | ts | Ground turmeric |
| | Salt |
| | Ground cayenne pepper |
| | Note: I used more of all the spices |
| | PEANUT COATING |
| 3/4 | c | Chutney of choice |
| 3/4 | c | Mayonnaise or plain low-fat yogurt; or a combination |
| 2 1/2 | c | Finely chopped dry roasted peanuts |
| | Sliced mango; papaya, or other tropical fruit for garnish |
