Curried Walnut Chicken

Chicken and marinade

1. To make the marinade, in a medium bowl, combine the soy sauce, sherry or red wine, oil, sugar, garlic and gingerroot or powdered ginger. Whisk until the sugar has dissolved.
2. Put the chicken in a large lock-top plastic bag and pour in the marinade. Press the air out and seal the bag tightly, then massage the bag gently to distribute the marinade.
3. Place in a large bowl and refrigerate for at least 2 hours, or for up to 24 hours. Remove the chicken from the marinade; reserve the marinade.
4. To barbeque the chicken, grill over hot coals, turning occasionally and brushing 2 or 3 times with the reserved marinade during the first 10 minutes.
5. Total cooking time is about 15 minutes; chicken is done when it is opaque throughout, with no trace of pink in the center; cut into a couple pieces to be sure.
6. Alternately, cook the chicken under the broiler, turning it once and brushing 2 or 3 times with the reserved marinade during the first 8 minutes.
7. Total cooking time is 12-15 minutes, and the chicken is done when it is opaque throughout, with no trace of pink in the center. Cut into pieces to be certain.
8. Serve breast halves accompanied by the Lemon Curry Sauce.

Lemon curry Sauce

1. Combine walnuts, mayonnaise, yogurt, lemon juice, curry and garlic in food processor, and pulse until walnuts are finely chopped and mixture is smooth. Season with salt and pepper.