I have no idea where this recipe is native to, but since it uses fish sauce, cilantro, ground corriander seed and Indonesian sweet soy sauce, I guess it’s modified recipe which combines Thai ingredients and Indonesian ingredients.

I would be satisfied if I could add Indonesian mango instead of Peru mango. I just tasted the diifferent between those two varieties.

Anyway, I forgot to sprinkle chasew nuts before taking the photo :D.

600 g boneless and skinless chicken thigh, cut into 3 x 3 x 1/2 cm squares
1 1/2 tbsp Indonesian sweet soy sauce
300 g mango, puree and divide into two parts
water or chicken broth as desired
2 tbsp butter or margarine
cashew nuts

Pureed Spices
1 tbsp corriander seed, toasted
1/2 – 1 tsp cumin, toasted
2 cm ginger, grilled
1 medium onion
3 cloves garlic

Mango Sauce
300 g mango, diced
1 red chili, discard the seed and angle cut
1 tbsp fish sauce
3 tbsp lemon juice
1/2 tsp sugar
1 tbsp finelly chopped cilantro
salt as desired

1. Combine opureed ingredients with chicken, stir evenly. Add Indonesian sweet soy sauce and a half part of mango’s pureed. Let stand for 1 hour.

2. Mango Sauce: combine all mango’s sauce ingredients, stir evenly and set aside.

3. Heat butter in a pan, stir fry chicken mixture with water or chicken broth. Cook until the liquid evaporates. Add the remaining pureed mango, stir evenly and cook for anothe coplue minutes. Remove from heat.

4. Serve chicken mango on a serving plate and add mango sauce and sprinkle with chasew nuts.


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