2 whole chicken breasts, halved, boned, skinned, cut into 1-inch cubes
sea salt
black pepper
garlic powder
1 tablespoon Dijon mustard
2 tablespoons cream
1/4 cup sherry wine
2 tbsp. fresh Italian parsley, minced
1/2 cup cornstarch
2 eggs, slightly beaten
2 cups finely chopped cashews
3 cups vegetable or peanut oil
2 cups plain yogurt
2 tablespoons freshly squeezed lemon juice
2 tablespoons curry powder

Sprinkle chicken lightly with sea salt, pepper and garlic powder. Stir together mustard, sherry wine, parsley, cornstarch and beaten eggs until well blended. Coat chicken cubes with batter and roll in chopped cashews. In a deep fryer or heavy pan, heat oil to 375°F on a frying thermometer.

Add chicken in small batches to the hot oil so that the temperature doesn't drop too much. Cook for 2 to 3 minutes or until golden brown and chicken pieces can be easily pierced with a fork. Drain on paper towels.

In a small bowl, stir together yogurt, lemon juice and curry powder to make a smooth dip. Serve.

Yield: about 3 dozen chicken pieces.