For Sauce:
2 tablespoons minced garlic
2 tablespoons fresh grated ginger
1 cup chopped white onion
1 tablespoon masala spice mixture
1 1/2 cups dry white wine
3 cups chicken stock
1 can unsweetened coconut milk
Salt and pepper

1 1/2 cups flour
3 tablespoons dry masala spice mix (recipe to follow)
3 teaspoons salt
2 teaspoons ground pepper
2 eggs
2 tablespoons milk
1 cup toasted lightly salted peanuts
1 1/2 teaspoons red chili flakes
2 pounds boneless and skinless chicken breast

1/2 cup vegetable oil


Begin sauce by sweating garlic, ginger and onions in saucepan. Add spice mixture and white wine and cook until almost dry, add chicken stock and coconut milk. Bring to a boil and simmer for 20 minutes, season to taste with honey, salt and pepper. Strain.

Blend flour with masala spice mix, salt and pepper and place in shallow dish. Beat eggs with milk and place in separate shallow dish. In food processor, pulse peanuts with crushed red pepper and 2 tablespoons of the masala/flour mixture and place in shallow dish. Season chicken with salt and pepper and roll in flour mixture, then roll in egg mixture and finally in peanut mixture. Heat vegetable oil on medium-high heat and fry coated tenders for about 15 minutes. Drain excess oil on paper towels and serve with sauce.

Yield: 6 servings