4 chicken breasts
1 cup coconut milk
1 t cayenne
1 t curry powder
1 t fresh lime juice
1/2 t fresh chopped garlic
1 ripe mango (or more!)
Slaw greens
Combine 1/4 cup coconut milk, cayenne, curry powder, 1/2 t lime juice and garlic in a dish.
Coat chicken on both sides with mixture and refrigerate for an hour or more.
Puree remaining coconut milk, 2/3 of the mango and remaining lime juice until smooth.
Bake chicken at 375 degrees for 25 minutes, or until cooked through.
Add a pile of slaw to the plate.
Top with chicken, sauce and more mango.
Serve with something green!
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