Acquazzurra Indonesian Chicken Madras
This turned out very tasty and I added my own twist to the recipe which increased the flavor being even more delicious! I used half the curry powder and substituted Target's Archer Farms Mango Curry Sauce (about 1/2 cup)for the mango since I did not have one on hand. I used a full 14 oz. can of coconut cream to tone down some of the spicyness. I also added some pico de gallo which I had on hand and it was a perfect complement to the flavor of this dish. Served with rice.
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | tablespoon |
curry powder
|
|
| 1 | each |
mangos
ripe, peeled, pitted and pureed |
|
| ¼ | cup |
coconut milk
|
|
| 1 | x |
salt and black pepper
|
*
|
| ⅓ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
vegetable oil
|
*
|
| 15 | ml |
curry powder
|
|
| 1 | each |
mangos
ripe, peeled, pitted and pureed |
|
| 59 | ml |
coconut milk
|
|
| 1 | x |
salt and black pepper
|
*
|
| 79 | ml |
heavy whipping cream
|
|
Directions
Brown chicken in 2 tablespoons hot oil and transfer to a 400 degree F oven for 10 minutes.
Stir curry powder into same skillet and cook 1 minute.
Stir in mango purée 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.
