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Coconut Chicken with Mango Cream
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Ingredients
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(Serves 10)
350g Austrimi Seafood Highlighter®
2 eggs
Juice and rind of 1 lemon
1/2cup coconut
1/2cup breadcrumbs
2 tbsp mild curry paste
1/4cup dry cherry
10 chicken breasts, pocketed
50ml olive oil
150ml coconut cream
150g mango flesh
100ml cream
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Method
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Mix stuffing ingredients until well combined. Fill pockets of chicken breasts and close ends underneath. Place on oven tray and brush each breast with olive oil. Bake at 190 degrees celsius for 35-40 minutes. Combine coconut cream, mango flesh and cream and puree until smooth. Serve chicken lightly sauced with mango cream accompanied with mixed vegetables.
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