• 1 Tbs. plus 1 tsp. vegetable oil
• 1 Tbs. plus 1 tsp. mild curry paste
• 14 ounces chicken breast fillets, cubed
• 4 white boiling onions or shallots, sliced diagonally
• 1 lb. canned mango slices, or 2 fresh mangoes, sliced
• 1-1/4 cups coconut milk
• 1 cucumber, deseeded and sliced

Heat oil in a wok or frying pan over a moderate heat. Add curry paste and sauté for 1 minute or until fragrant. Add the chicken pieces and onion and stir-fry for 3-5 minutes, or until cooked through. Place half the mango and all of the coconut milk in a food processor and blend until smooth. Add to the chicken and heat. Stir through the remaining mango slices and cucumber. Remove from heat and serve with rice.

Per serving: calories 475, fat 24.5g, 44% calories from fat, cholesterol 58mg, protein 28.1g, carbohydrates 41.0g, fiber 6.4g, sugar 30.1g, sodium 100mg, diet points 10.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.5, Fruit: 1.2, Bread: 0.0, Lean meat: 0.0, Fat: 4.3, Sugar: 0.0, Very lean meat protein: 3.0

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The recommended wines are: Chablis, Pinot Blanc, or Sauvignon Blanc.