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Mango Chicken Curry in a Pressure Cooker, Whole30 compatible

2 Tablespoons Coconut oil

1 Large chopped onion

1 Chopped red pepper

2 Tablespoons minced ginger

2 Minced garlic cloves

1/2 teaspoon ground cumin

2 Tablespoons yellow curry powder

2 Diced mangos

2 Tablespoons vinegar

1 13.5 Ounce can coconut cream or full fat coconut milk

1 1/4 Pound skinless boneless chicken thighs or breasts cut into 1 inch pieces

1/3 Cup raisins

Salt and pepper as desired


Set electric pressure cooker to "Sauté". When it is hot add a tablespoon of coconut oil. When it is heated add onion and half the red pepper. Sauté for 5 minutes, stirring occasionally.

Add garlic, ginger, cumin, and curry powder. Stir and sauté for a couple minutes. Add vinegar and immediately deglaze the pot with a flat wood spatula. Add coconut milk / cream and one mango ( the softest mango if there is a difference). 

Sauté for 10-15 minutes. Turn of heat and allow to cool a few minutes. Use an immersion blender to puree the mixture, if desired. It will still be yummy if you skip this step. Add raisins, chicken, and 1/2 cup water. Stir and add a little more water if it seems too thick. Seal and pressure cook on high pressure for 5 minutes. Wait 10 minutes after cook time (10 minutes NPR). Open the pot and add the second mango and the rest of the red pepper. Sauté on low (less) for a couple minutes. Add salt and pepper as desired. Serve with cilantro over rice if desired.

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