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Mango Chicken Curry

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  mostly lives up to the hype. This mango chicken curry recipe is a favourite of friends and family because it’s a vibrant and satisfying one-bowl meal that doesn’t taste like it was made in a slow cooker.

If you’ve been following me for a while, you’ll know slow cooking isn’t my preferred 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 mango chicken 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.

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Print Recipe
Mango Chicken Curry - Instant Pot + Slow Cooker
Mango Chicken Curry
Votes: 0
Rating: 0
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Rate this recipe!
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Mango Chicken Curry
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Instant Pot Method:
  1. Turn the Instant Pot on Saute function.
  2. 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.
  3. Add chicken thighs, sweet potato and cauliflower and stir to coat with the spices.
  4. Add chicken stock and coconut milk and stir to combine.
  5. Turn off Saute function, cover with lid and lock for pressure cooking.
  6. Set at Manual High Pressure for 20 minutes.
  7. After 20 minutes, use the quick release method.
  8. Stir in the frozen mango, baby spinach and lime juice.
  9. Let the curry sit for 10 minutes before serving and top with cilantro.
Slow Cooker Method:
  1. Add all of the ingredients except mango, spinach, lime and cilantro to the slow cooker.
  2. Set for 4 hours on High or 6 hours on low.
  3. 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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8 comments

  1. Diana Leblanc says:

    This looks fantastic! I got an instant pot for Christmas so I’m putting a collection of recipes together to try. I think the mango and curry was taste wonderful together.

    • Leslie-Anne @ From Pasta to Paleo says:

      Have you tried the Instant Pot yet? Let me know if you try this recipe – I’d love to hear your feedback!

  2. MDIVADOMESTICA MDIVADOMESTICA says:

    So glad you included the slow cooker recipe also. I haven’t made the leap to the instapot as of yet but it is very tempting.
    I know my family would love this dish! Hmm.. a perfect busy weekend meal.

  3. Maresa McLaren says:

    I am always look out for new slow cooker recipes! I love that this recipe has cauliflower and sweet potato – my two fav veggies hands down! I will ABSOLUTELY try this recipe next week.

    • Leslie-Anne @ From Pasta to Paleo says:

      Thanks for the comment, Maresa. I love cauliflower and sweet potato too – they really round out a curry, I think.

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