Mango Coconut Chicken Curry
  1. Set Instant Pot to Sauté mode, add oil, and sauté cumin seeds for 30 seconds.

  2. Add onions and cook until golden. Stir in ginger-garlic paste.

  3. Add turmeric, chili powder, garam masala, and red curry paste. Cook 1 min.

  4. Add chicken, mango puree, and salt. Stir well.

  5. Pour in coconut milk, deglaze the bottom. Cancel sauté.

  6. Pressure cook on High for 12 minutes. Natural release 5 min, then quick release.

  7. Garnish with fresh basil or cilantro. Serve with coconut rice or basmati.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

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