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Tropical Stew: Mango And Chicken With Coconut Milk

Here is another goodie from the tropical cuisine of Indonesia. I have as usual read couple of different recipes and came up with my own simple recipe based on my favorite flavors. I hope you enjoy this recipe.

Remember that you can always use my international food management tools of the sidebar to the right. Or here Conversion Middle east, Conversion for U.S, Conversion Swedish. how much is a dl?.


900 g chicken fillet
Vegetable oil 1 tablespoon
salt pepper
1 tablespoon curry
1 dl of water
2 tablespoons chicken fund
1 small onion 
1 green bell pepper
1 mango can or 250 g mango frozen diced
1 coconut milk 400 g

Garnish with:1 dl cashew nuts roasted and parsley


1. Peel and grind the onion or cut to small pieces. And the chicken to small chunks.

2. Heat oil in a saucepan and fry the chicken until golden or brown with the onion and curry for medium to about 3-4 min. Stir every now and then.

3. Add coconut milk, bell pepper, and mango pieces. Season with salt and pepper. Stir every now and then. Let the pot cook for about 15 - 20 minutes.

4.  Garnish with roasted cashew nuts and parsley.
Serve with boiled jasmine rice and extra nuts.

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