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Mango Chicken Curry taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Thai Mango Chicken CurryNagi in Your Pressure Cooker

Juicy mango chicken curry cooked to perfection in your pressure cooker with a combination of spicy curry paste and exotic flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 people
Calories 449 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 1 tablespoon oil vegetable, canola, or grape seed
  • 3 cloves garlic minced really good
  • ½ teaspoon ginger minced, not critical
  • ½ - 1 teaspoon red chili minced, optional
  • 1 small onion sliced or 3 eschallots
  • 1.2 lb chicken thigh fillets cut up in bite-sized pieces
  • 4 - 5 tablespoon Thai Red Curry Paste don't be shy on this one!
  • 1 can (400ml/13oz) full fat coconut milk or low fat if that's what you got
  • ¾ cup chicken broth to keep things saucy
  • 1 cup mango puree fresh preferably from one big mango
  • 1 tablespoon fish sauce for a salty punch
  • 2 kaffir lime leaves for that citrus zing

Instructions
 

Instructions

  • Heat up oil in a big pan on medium heat. Toss in minced garlic and ginger, stir them around for about a minute till fragrant.
  • Add sliced onions and cook for 3-4 minutes till they are soft.
  • Slide chicken pieces into the pan and let them brown on all sides.
  • Mix in Thai red curry paste and stir to coat the chicken.
  • Pour in coconut milk and chicken broth, stir, and bring to a simmer.
  • Add mango puree and blend well. Transfer to pressure cooker, add kaffir lime leaves.
  • Lock the lid, set cooker to high pressure for 8 minutes. Quick release afterwards.
  • Check chicken for tenderness, if needed, slow release for a couple of minutes.
  • Serve over jasmine rice, garnished with lime and coriander.

Notes

Serve the curry over jasmine rice, garnish with cilantro and lime wedges for best results.