•    4 large skinless, boneless chicken breasts, cut into 1 inch pieces
•     ½ cup flour (wheat, rice, or even potato starch will work)
•     Olive oil
•     1 cup mango (fresh or thawed frozen)
•     ½ cup reduced fat coconut milk
•     2 tbsp lime juice (optional)
•     1 heaping tbsp curry powder
•     1 heaping tsp coriander
•     ½ tsp black pepper
•     ½ tsp salt

Puree mango, coconut milk, lime juice, and seasonings until a smooth consistency is reached.  You can add more coconut milk to make it less thick, if desired. Coat chicken pieces in flour, and fry in olive oil in a large pan.  Sprinkle with salt if desired.  Turn pieces when they change colour, and pour the mango sauce on top.  Cover, lower heat to medium, and cook for about 10 minutes.  (Do not overcook or chicken will be dry and too chewy.)  Serve over brown or basmati rice.  Enjoy!

One cannot think well, love well, sleep well, if one has not dined well. -Virginia Woolf