4 Boneless, skinless chicken Breast halves Vegetable oil 1 T Curry powder 1 Ripe mango, peeled, pitted And pureed 1/4 c Coconut milk Salt and pepper 1/3 c 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.
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