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 ½ 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 minIngredients
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.
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