Instant Pot Chicken Mango Curry Recipe – Authentic Indian Flavor

Last Updated on 3 months by Neha Deshmukh

Instant Pot Chicken Mango Curry Recipe – Authentic Indian Flavor

Hey everyone! If you’re anything like me, you absolutely love a good curry. And this Instant Pot Chicken Mango Curry? It’s a total game-changer. I first made this during mango season last year, and it’s been a family favorite ever since. The sweetness of the mango perfectly balances the spices, and the Instant Pot makes it unbelievably easy. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another chicken curry. It’s a vibrant, flavorful dish that brings the taste of India right to your kitchen. It’s quick, thanks to the Instant Pot, and surprisingly easy to make – even on a weeknight. Plus, the combination of mango and coconut milk is just… chef’s kiss. You’ll love how the flavors meld together, creating a curry that’s both comforting and exciting.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 onion
• 2 garlic cloves
• 1-inch ginger
• 2 tablespoons oil of choice (I love coconut oil for extra flavor!)
• ½ teaspoon black mustard seeds
• 10-12 curry leaves
• 5 cardamom pods
• 1 cinnamon stick
• 1 teaspoon salt (or to taste)
• 1 teaspoon paprika
• 1 teaspoon turmeric
• ½ teaspoon black pepper
• ½ teaspoon cayenne (adjust to your spice preference!)
• 1 pound skinless and boneless chicken thighs
• 1 cup water
• 1 cup mango puree
• ½ cup full-fat canned coconut milk
• 1 tablespoon sugar (optional, depending on the sweetness of your mangoes)
• Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this curry.

• Cardamom & Cinnamon: These aren’t just for fragrance! They’re foundational spices in Indian cooking, adding warmth and complexity. I always use green cardamom pods – they have the best aroma.
• Mango Magic: Mangoes are practically sunshine in fruit form, and they’re incredibly important in Indian cuisine, especially during the summer months. Different varieties will give slightly different flavors, so feel free to experiment!
• Coconut Milk Choices: Full-fat coconut milk is key here. It creates a richer, creamier sauce. You can use the canned kind (the one that separates is perfect – just give it a good shake!) or even make your own if you’re feeling ambitious. Light coconut milk will work in a pinch, but the flavor won’t be quite as luxurious.

Step-By-Step Instructions

Alright, let’s get this curry going!

1. First, blend the onion, garlic, and ginger into a smooth paste. Set it aside – we’ll need it in a bit.
2. Now, turn on your Instant Pot and set it to the ‘sauté’ mode. Add the oil, mustard seeds, curry leaves, cardamom pods, and cinnamon stick. Let them sizzle for about 30 seconds until fragrant. That sizzle is music to my ears!
3. Add the onion paste to the Instant Pot and sauté for 5-6 minutes, stirring occasionally, until it thickens and turns golden brown. Patience is key here – this builds the flavor base.
4. Time for the spices! Mix in the salt, paprika, turmeric, black pepper, and cayenne. Add the chicken thighs and stir-fry for 2-3 minutes, coating them well in the spice mixture.
5. Pour in the water, seal the Instant Pot lid, and set it to pressure cook on high for 10 minutes. Once it’s done, do a quick-release of the pressure.
6. Finally, stir in the mango puree, coconut milk, and sugar (if you’re using it). Sauté for another 2-3 minutes to let the flavors meld. Garnish with fresh cilantro and serve!

Expert Tips

• Don’t skip the sautéing steps! Building that flavor base is crucial for a truly delicious curry.
• Adjust the spice level to your liking. If you’re sensitive to heat, start with a smaller amount of cayenne pepper.
• Use good quality spices. Freshly ground spices will always give you the best flavor.

Variations

• Vegan Adaptation: Swap the chicken thighs for 1 pound of cubed tofu or 1 can (15 ounces) of drained and rinsed chickpeas.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment:
  • Mild: Omit the cayenne pepper altogether.
  • Medium: Use ¼ teaspoon of cayenne pepper.
  • Hot: Use ½ – ¾ teaspoon of cayenne pepper, or add a chopped green chili along with the onion paste.
• Festival Adaptation: This curry is perfect for mango season or summer celebrations. It’s a bright, festive dish that everyone will enjoy.

Serving Suggestions

Serve this Chicken Mango Curry with fluffy basmati rice or warm naan bread. A side of raita (yogurt dip) can also help cool things down if you’ve added a lot of spice!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop! You can also freeze it for up to 2 months.

FAQs

What type of mango is best for this curry?

Alphonso mangoes are the gold standard, but any sweet, ripe mango will work. Tommy Atkins, Kent, or Ataulfo mangoes are all good options.

Can I use frozen mango puree?

Yes, you can! Just make sure to thaw it completely before adding it to the Instant Pot.

Can this curry be made ahead of time?

Absolutely! You can make the curry up to 2 days in advance and store it in the refrigerator. Just reheat it gently before serving.

What is the best rice to serve with Chicken Mango Curry?

Basmati rice is the classic choice. Its long grains and delicate flavor pair perfectly with the curry.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

Is it possible to make this on the stovetop instead of in an Instant Pot?

Yes! Sauté the ingredients in a large pot, then add the water and simmer for 20-25 minutes, or until the chicken is cooked through.