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Delicious Mango Chicken taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.