Delicious Mango Chicken

That first hiss from the cooker tells you something good is happening. You spot the float valve pop up and that sealing ring working to keep all that flavor locked inside. It’s kinda like the promise of a meal that’s gonna fill your kitchen with awesome smells real soon.

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As the pressure builds, you feel the warmth spreading out, and your mind wanders to that sweet mango melding with the tangy, spicy curry. You recall how quick and neat this all can be when using a pressure cooker instead of juggling pots and pans all day.

You notice the broth depth changing, thickening just right, and that valve hiss almost seems like a timer telling you dinner’s on its way. When you finally crack open the lid, there’s a kind of joyful anticipation, and heck, this curry doesn’t disappoint.

The Real Reasons You Will Love This Method

• You get a sauce that’s packed with flavor because the pressure cooker seals everything in tight.
• Cooking chicken thighs in a flash seals in that juicy taste without drying it out.
• The mango and red curry blend so well under pressure, kinda like they were made for each other.
• Less fuss and mess means you spend more time eating and less time cleaning.
• Using the slow release method helps the sauce thicken just the right way.
• The sealing ring means no escaping aromas, so your kitchen smells amazing the whole time.

All the Pieces for This Meal

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• 1 tablespoon oil - vegetable, canola, or grape seed works fine.
• 3 garlic cloves, minced so they spread the flavor all around.
• ½ teaspoon fresh ginger, minced (not critical but adds nice warmth).
• ½ to 1 teaspoon red chili, minced - optional, but I like the kick.
• 1 small onion, sliced - brown, white, yellow, whatever you've got or 3 eschallots.
• 600 grams (about 1.2 lb) chicken thigh fillets cut in bite size pieces, the dark meat just stays juicy.
• 4 to 5 tablespoons Thai red curry paste, pack that punch in.
• 1 can coconut milk (400ml/13oz), full fat is best but low fat works too.
• ¾ cup chicken broth and 1 cup mango puree from fresh mango (about 1 large mango).
• Plus extras to serve - fish sauce, kaffir lime leaves, coriander, lime wedges and some fresh chili slices.

The Full Pressure Cooker Journey

1. Heat the oil in your pressure cooker on the sauté setting or over medium heat. Toss in garlic, ginger, and red chili and let them sizzle for about 30 seconds until fragrant.
2. Add the sliced onion next. Cook it for around 2 minutes till it softens up, letting the flavors build.
3. Put the chicken pieces in the pot. Brown them lightly for 2 to 3 minutes but don’t cook through totally yet.
4. Mix in the Thai red curry paste. Stir it all to coat the chicken and let the paste cook for just 1 minute.
5. Pour in the coconut milk, chicken broth, and mango puree. Stir everything well to combine, then tuck in the kaffir lime leaves.
6. Lock the lid, check your sealing ring is on tight, and set the valve to sealing. Pressure cook on high for 8 minutes—it’s good to watch that valve hiss as pressure builds.
7. Once that’s done, let the pressure release slowly (slow release) for about 10 minutes. When the float valve drops, open the lid. Taste the curry and if needed, add fish sauce or salt. Serve hot with steaming jasmine rice, topped with coriander, lime wedges, and some fresh chili slices if you like.

Time Savers That Actually Work

You can totally chop garlic, ginger, and chili the night before and stash ‘em in the fridge. That way, you’re only moments away from starting your curry adventure.

If fresh mango isn’t handy, frozen mango puree can save the day—no need to thaw for long either.

Using store-bought Thai red curry paste cuts out a ton of prep, but make sure to pick a brand you like so your curry tastes just right.

Keep your chicken chopped and ready in the fridge too. That way, when you start cooking, you’re already halfway there and the valve hiss comes sooner.

The Flavor Experience Waiting for You

Each bite is this cool mix of creamy coconut milk and sweet mango that kinda dances together with the spicy heat from the red chili. It’s a party in your mouth that’s both soothing and exciting.

You’ll notice the chicken stays super tender because cooking under pressure keeps juices locked in tight. No dryness here.

The kaffir lime leaves bring this fresh, zesty vibe that balances the sweetness and spice perfectly, making your taste buds wanna do a little happy dance.

And hey, the fresh coriander and lime wedges on top add that crisp brightness that kinda wakes the dish right up before you take the next bite.

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Keeping Leftovers Fresh and Ready

Store any leftovers in airtight containers in the fridge. It’ll keep for about 3 to 4 days and tastes even better after the flavors have melded overnight.

If you wanna keep it longer, freezing your curry in meal-sized portions works real good. Just thaw in the fridge overnight and reheat gently.

When reheating, stir well and add a splash of broth or coconut milk if the sauce has thickened too much. That keeps the curry creamy and smooth.

Common Questions and Real Answers

• Can I use chicken breast instead of thighs? Yeah, you can. Just watch the cooking time ‘cause breast cooks faster and can dry out if overcooked.
• Do I have to use fresh mango? No, frozen mango puree works fine or even canned mango puree if you got it. Fresh just tastes brightest.
• What if my pressure cooker doesn’t have a slow release option? No worries. You can let it sit unplugged until the float valve comes down, about 10-15 minutes.
• Can I add vegetables to this curry? Absolutely. You can toss in bell peppers, green beans or zucchini towards the end of cooking and use sauté mode to soften.
• My curry is too thick after cooking. What do I do? Just mix in a little chicken broth or coconut milk while reheating to loosen it up.
• How do I know the sealing ring is working right? If you see steam escaping around the lid during pressure build-up, check if the ring is fitted correctly or needs replacing.

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Thai Mango Chicken CurryNagi

This Thai Mango Chicken Curry combines sweet mango puree with spicy red curry paste in a rich, creamy coconut base for an irresistible, quick pressure cooker meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

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
• ½ teaspoon Ginger minced
• ½-1 teaspoon Red chili minced
• 1 Small onion sliced or 3 eschallots
• 600 g Chicken thigh fillets cut in bite size pieces
• 4-5 tablespoon Thai red curry paste
• 1 can Coconut milk 400ml, full fat preferred
• ¾ cup Chicken broth
• 1 cup Mango puree from 1 large mango
• 1 tablespoon Fish sauce
• 2 Kaffir lime leaves
• Steamed jasmine rice to serve
• Coriander or cilantro leaves to serve
• Lime wedges to serve
• Fresh red chili sliced, to serve

Instructions

 

Instructions

• Heat the oil in your pressure cooker on the sauté setting or over medium heat. Toss in garlic, ginger, and red chili and let them sizzle for about 30 seconds until fragrant.
• Add the sliced onion next. Cook it for around 2 minutes till it softens up, letting the flavors build.
• Put the chicken pieces in the pot. Brown them lightly for 2 to 3 minutes but don’t cook through totally yet.
• Mix in the Thai red curry paste. Stir it all to coat the chicken and let the paste cook for just 1 minute.
• Pour in the coconut milk, chicken broth, and mango puree. Stir everything well to combine, then tuck in the kaffir lime leaves.
• Lock the lid, check your sealing ring is on tight, and set the valve to sealing. Pressure cook on high for 8 minutes—it’s good to watch that valve hiss as pressure builds.
• Once that’s done, let the pressure release slowly (slow release) for about 10 minutes. When the float valve drops, open the lid. Taste the curry and if needed, add fish sauce or salt.
• Serve hot with steaming jasmine rice, topped with coriander, lime wedges, and some fresh chili slices if you like.

Notes

Store leftover curry in airtight containers in the fridge for 3-4 days or freeze in portions. Reheat gently with a splash of broth or coconut milk if thickened.