Mango Chicken Curry Pressure Cooker Recipe
Mango chicken curry is an incredibly delicious Indian curry recipe. The fresh or frozen mangos give the curry the perfect sweetness without adding any sugar. This easy 30-minute dinner recipe is sure to become a family favorite!
Equipment
- 1 Pressure cooker or large skillet
- 1 Spoon or immersion blender for mashing mango
Ingredients
Main ingredients
- 1 tablespoon coconut oil
- 1 medium onion chopped
- 4 cloves garlic smashed
- 4 tablespoons ginger chopped
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 ripe mangos peeled and chopped, or 3 cups frozen thawed mango
- 14 ounce coconut milk
- 1 pound boneless chicken thighs chopped (or use chicken breasts)
Instructions
Instructions
- Heat the coconut oil in your pressure cooker on sauté mode or use a skillet. Add chopped onion and cook until translucent, about 5 minutes.
- Add smashed garlic and chopped ginger. Stir and cook for 1-2 minutes until fragrant.
- Sprinkle in curry powder, salt and pepper. Toast for 1 minute.
- Add chopped chicken thighs. Sear on all sides until lightly browned, about 5-7 minutes.
- Pour in coconut milk and two-thirds of the chopped mango. Stir to combine.
- Seal the pressure cooker lid and set to high pressure for 8 minutes.
- Let it naturally release. Open the lid and lightly mash the mango into the sauce with spoon or blender.
- Add remaining mango and simmer for 2-3 minutes to warm through.
- Serve hot, garnished with minced cilantro if desired.
Notes
Serve with basmati rice, naan, or cauliflower rice. Garnish with cilantro for added freshness. Leftovers keep well refrigerated or frozen for later.