Baked Chicken Roulade - Mango Curry Cream Sauce
Ingredients
- 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
Method
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.
Notes
SJ Note: This is meant to go with Baked Chicken Roulade ( http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=567 ), Chutney ( http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=572 ), and Rice ( http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=573 ). 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.