6 boneless skinless chicken breasts, filet removed
1 cup half and half cream
1 cup light Miracle Whip
3 tbsps mango chutney
2 tbsps dry sherry, or dry Marsala or Port
1 tbsp red wine vinegar
2 tbsps curry powder
1 tsp turmeric
2 cups roasted unsalted cashews
1/4 cup fresh cilantro, finely chopped
Preheat oven to 350F.
Put chicken breasts in single layer in a shallow casserole dish. Pour cream over chicken and bake for 30 – 40 minutes until the meat is no longer pink. Cool, pour off cream and discard it, and cut chicken into one inch cubes.
In a blender or food processor, mix Miracle Whip, chutney, sherry or Marsala or Port, vinegar, curry and turmeric. Process until smooth. Divide the curry sauce into two bowls. Use one bowl of sauce to finish making the bites. Save the other for a dipping sauce.
Finely chop cashews and mix with cilantro in a shallow dish. Coat each chicken piece in curry sauce and roll in nut mixture. Put bites on a wax paper covered tray and refrigerate for at least 30 minutes. Serve cold on a toothpick with the extra curry sauce for dipping.