Yield: 4 Servings
|4||Boneless, skinless chicken|
|1 tablespoon||Curry powder|
|1||Ripe mango, peeled, pitted|
|¼ cup||Coconut milk|
|Salt and pepper|
|⅓ cup||Whipping cream|
Brown chicken in 2 tablespoons hot oil and transfer to a 400F oven for 10 minutes. Stir curry powder into same skillet and cook 1 minute. Stir in mango puree followed by coconut milk. Season with salt and pepper. Simmer 2 to 3 minutes then stir in cream. Simmer 3 to 5 minutes. Serve mango sauce with chicken. From Acquazzurra Ristorante, 137 Avenue Rd., Toronto, Ontario.