Ingredients
- 1 ripe mango
- 80 ml whipping cream
- 60 ml coconut milk
- 2 gr curry powder
Brown chicken in 2 tablespoons hot oil and transfer to a 200ºC 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.
