METHOD:
Bring a saucepot of salted water to a low simmer. Reduce the heat to low and add the chicken. Cook for approximately 12 minutes, until just cooked through.
In a blender, puree mangoes, salt and curry. Pass through a fine mesh sieve.
In a blender, puree basil and yogurt and then strain. Add the endives.
Serve the chicken with the mango sauce and top with the endive salad.
Round Out the Meal:
With steamed basmati rice.
Kid Friendly:
This is kid friendly!
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