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!

Mango Chicken Curry - Instant Pot + Slow Cooker

This mango curry is so fresh you'd be shocked to know it came from a slow cooker or Instant pot!

 Prep Time 10 minutes

 Cook Time 30 minutes

 Passive Time 30 minutes

 Servings 6 servings

INGREDIENTS

• 2 tbsp ghee or neutral oil, like avocado oil
• 1 medium onion diced
• 3 cloves garlic minced or 2 tsp garlic powder
• 1 tsp inch ginger minced or 2 tsp ground ginger
• 3 tbsp tomato paste
• 2 tsp kosher salt
• 2 tsp curry powder
• 2 tsp cumin
• 1 tsp tumeric
• 1/2 tsp cayenne
• 1/2 tsp paprika
• 3 lbs chicken thighs boneless, skinless
• ½ head cauliflower about 4 cups, large dice
• 2 medium sweet potatoes large dice
• 1 cup chicken stock
• 1 400 ml can of coconut milk
• 2 cups frozen mango pieces
• 3 cups baby spinach
• ½ lime juiced
• 1/2 cup cilantro chopped

Wаnt tо knоw mоrе аbоut thіѕ rесіре? Plеаѕе vіѕіt thе оrіgіnаl rесіре 

frompastatopaleo

Dіѕсlаіmеr : 

Thіѕ rесіре bеlоngѕ tо www.frompastatopaleo.com

fіnd оthеr dеlісіоuѕ rесіреѕ bу vіѕіtіng thе оrіgіnаl wеbѕіtе 

Thаnk уоu 

#instant pot

Share This :