Coconut Mango Chicken

 

Tropical flavours are captured in this easy-to-prepare recipe.

 

 

 

INGREDIENTS

    4          chicken breasts, boned and skinned
  10 ml    black pepper
398 ml   canned coconut milk
  30 ml    curry paste
    1           large mango, peeled and sliced
  30 ml    lemon grass, minced
  30 ml    lime peel, grated
  30 ml    fresh lime juice
  30 ml    vegetable oil

METHOD

• Place chicken breasts between two sheets of plastic wrap. Flatten slightly with the flat edge of a meat mallet.
• Remove plastic wrap.
• Place chicken breasts on work surface, smooth side down.
• Season chicken breasts with pepper.
• Place mango slices on top of chicken breasts.
• Roll chicken breasts around mango slices. Secure with wooden picks.
• Combine coconut milk, curry paste, lemon grass, lime peel and lime juice in a shallow bowl.
• Add chicken to bowl, and coat with marinade.
• Cover with plastic wrap and refrigerate overnight.
• Heat grill.
• Remove chicken from marinade and place on a baking sheet. Reserve marinade.
• Brush chicken with oil.
• Roast on top oven rack for 10 minutes, until chicken is lightly browned. Brush frequently with oil.
• Pour reserved marinade into a skillet.
• Over medium-high heat, boil for 5 minutes, stirring occasionally.
• Strain sauce and return to skillet. Keep warm.

Serve chicken accompanied by sauce.

Serves 4