Indian style Mango Chicken Curry

Indian style Mango Chicken Curry

By Sarah Dearman
0:10 To Prep
0:15 To Cook
4 Servings
Average Rating
Difficulty Easy

This is a great one for mid week or to impress your friends for a dinner party. My kids love it, so happy mummy


  • 1 large brown onion, roughly chopped
  • 3 cloves of garlic, crushed
  • 1 tsp fresh ginger, peeled, grated
  • 1 Tbs Indian Biryani Meals Inspiration Spice Blend
  • 750 g diced Chicken (breast or trimmed thigh)
  • 1 1/2 cups Mango puree
  • 1/2 cup chicken stock
  • 140 g tub lactose free plain yoghurt
  • 2 Tbs chopped fresh coriander

Step 1

heat the Ghee in the Pressure cooker until melted

Step 2

add the diced onion, fry until just browned, add garlic & ginger. cook for 1 min

Step 3

stir in the Indian Biryani spice blend and cook until just fragrant

Step 4

add the diced chicken cook until just getting colour about 2-3 mins

Step 5

stir in the mango puree and chicken stock.

Step 6

Close lid on pressure cooker and bring to pressure (setting 2). cook at pressure for 8 mins

Step 7

use quick release method to open the pressure cooker and stir in the yoghurt.

Step 8

serve on a bed of steamed rice, with a sprinkle of chopped fresh coriander (optional)

Chef's Tips

for a thicker sauce make a thin paste of 1 1/2 Tbs arrowroot (tapioca flour) and water and stir through curry before serving.

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