4 Boneless, skinless chicken breast halves
1 tb Curry powder
1 Ripe mango, peeled, pitted and pureed
1/4 c Coconut milk
Salt and pepper
1/3 c Whipping cream
1. Brown chicken in 2 tablespoons hot oil and transfer to a 400F oven for 10 minutes.
2. Stir curry powder into same skillet and cook 1 minute. Stir in mango puree followed by coconut milk.
3. Season with salt and pepper. Simmer 2 to 3 minutes then stir in cream.
4. Simmer 3 to 5 minutes. Serve mango sauce with chicken.