Mango Chicken Curry [Instant Pot + Slow Cooker]

The Instant Pot is taking over the internet. Do you have one? I've had one of these slow cooking, pressure cooking, rice, yogurt (and apparently cheesecake!) makers for a long time now and it lives up to the hype. Slow cooking isn't my favourite form of cooking by any stretch but it really fills in the gaps when I can't be home to let something cook on the stovetop. With the Instant Pot you have the added bonus of the pressure cook function which essentially means you can take frozen meat and create a tasty soup or curry in 30 minutes! 

I think most slow cooker recipes take once flavourful foods and meld them into one big stodgy mess. If this has been your experience, try adding a bit of sweetness or acidic food and bright fresh herbs in at the end of cooking to brighten up the 'stodge-factor' (that's a thing, right?). In this curry, I use lime juice, frozen mango, spinach and cilantro to achieve a bright and lively bowl of curry. My turmeric coconut cauliflower rice would go nicely underneath this curry, or if you're like me, just grab a spoon and eat it as is. If you're feeling like forgoing the meat and going off the paleo-track - this curry would be wonderful with chickpeas.

Mango Chicken Curry

Mango Chicken Curry [Instant Pot + Slow Cooker]
serves 6

2 tbsp ghee
1 medium onion, diced  
3 cloves garlic, or 2 tsp garlic powder
1 inch garlic, or 2 tsp ground ginger
3 tbsp tomato paste
2 tsp kosher salt
2 tsp curry powder
2 tsp cumin
1 tsp tumeric
½ tsp cayenne
½ tsp paprika
3 lbs chicken thighs - boneless, skinless
½ head cauliflower - about 4 cups
2 sweet potatoes, medium - large dice
1 cup chicken stock
1 can of coconut milk (400 ml)

2 cups frozen mango pieces
3 cups baby spinach
½ lime, juiced
1/2 cup cilantro, chopped

Instant Pot method: 

Turn the Instant Pot on Saute and add ghee, onion, garlic, tomato paste, salt, curry powder, cumin, turmeric, cayenne, paprika and saute for 3 minutes until spice are fragrant and onions have softened. Add chicken thighs, sweet potato and cauliflower and stir to coat with the spices. Add chicken stock and coconut milk and stir to combine. Turn off Saute function, cover with lid and lock for pressure cooking. Set at Manual High Pressure for 20 minutes. After 20 minutes, use the quick release method. Stir in the frozen mango, baby spinach and lime juice. Let the curry sit for 10 minutes before serving and top with cilantro. 

Slow Cooker method: 

Add all of the ingredients except mango, spinach, lime and cilantro to the slow cooker. Set for 4 hours on High or 6 hours on low. Add the mango, spinach and lime juice once the slow cooker time is complete and let sit for 10 minutes before serving and top with cilantro. 

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