2 Cups Half and Half
1 1/2 Cups Hellman's Mayonnaise
3 Tablespoons Mango Chutney
2 Tablespoons Dry Sherry
1 Tablespoon Sherry Vinegar
2 Tablespoons plus 1 Teaspoon Curry Powder
1 Teaspoon Tumeric
2 Cups Salted Roasted Peanuts, finely chopped
Chopped Fresh Coriander (garnish)
Pour the half and half over them and bake for 30 minutes. Let cool and cut into 1 inch cubes.
Process the mayonnaise, chutney, sherry, vinegar, curry powder, and turmeric in a blender or food processor fitted with a steel blade until blended.
Dip the chicken pieces into the curry mayonnaise and then roll in the chopped peanuts. Refrigerate for 30 minutes.
Serve each piece on a skewer (you could do huge skewers like I did and later have a sword fight with them) and garnish with coriander.