Online Recipe Book

Baked Chicken Roulade - Mango Curry Cream Sauce

Prejean's Cookbook, by Prejean's Restaurant, c2004, page 179
Enough for four servings of Baked Chicken Roulade
Prep info
Prep time
Not set
Cook time
15 minutes
Time required
15 minutes
Oven preheat
Not tried


  • 57 g butter (1/4 cup)
  • 1 c diced onion
  • 1 c diced bell pepper
  • 1.5 T granulated onion
  • 1.5 T granulated garlic
  • 1/2 T cayenne pepper
  • 1/2 T ground white pepper
  • 2 T curry powder
  • 1 c coconut milk
  • 950 mL heavy cream (1 quart)
  • 1/2 c blonde roux
  • 1 c fresh mango puree


Melt the butter in a medium saucepan over high heat.  Add diced onion and bell pepper; saute until they begin to brown.  Add granulated onion, garlic, cayenne, white pepper, and curry powder; stir well.  Continue to saute for 1 minute.

Stir in coconut milk and heavy cream.  Bring mixture to a light boil.  Add roux, mixing in a little at a time until all is completely incorporated.  Reduce heat to a low simmer.  Simmer until mixture thickens.

Remove from heat.  Immediately strain sauce.  Whip mango puree into sauce.  Cover and keep warm. 


SJ Note: This is meant to go with Baked Chicken Roulade ( ), Chutney ( ), and Rice ( ).  I haven't tried it, and won't - I'm allergic to mango, and Chris can't have coconut milk, and by the time I substitute both of those it's really something different altogether.  I just wanted to have it here in case anyone else wanted to make it, so they'd have the whole thing as Prejean's intended it.