Instant Pot mango chicken curry (aam ka murgh) is savory and sweet with Kesar mango pulp and coconut milk while mildly spiced with garam masala for an irresistible flavor combination.
This mango chicken curry is easy to make and restaurant quality without a lot of time or effort.
With canned Kesar mango pulp from your local Indian grocery store or well stocked aisles this recipe becomes even simpler.
Of course, If you like, you can make your own mango puree with ripe, fresh or frozen mangoes.
Keep in mind that the puree will need to be very smooth to have a similar result as the canned mango pulp.
You can prepare it mild or add a little chili powder if you prefer this dish with some heat.
If you are watching your sugar intake, making your own mango puree is advantageous since many of the canned varieties contain added sugar.
We like to add diced bell pepper to our mango chicken curry. And, if we have some fresh, ripe mangoes, we find the addition of diced mango chunks to be delightful in this curry as well.
Content in this Post
- Ingredients in Instant Pot Mango Chicken Curry (Aam Ka Murgh)
- How To Make Instant Pot Mango Chicken Curry (Aam Ka Murgh)
- STEP 1: Fry Mustard Seeds in Oil
- STEP 2: Add Onion, Garlic and Ginger
- STEP 3: Add Bell Peppers
- STEP 4: Add Chicken and Spices
- STEP 5: Add Water And Pressure Cook
- STEP 6: Add Coconut Milk
- What To Serve With Instant Pot Mango Chicken Curry (Aam Ka Murgh)
- Best Uses For Leftover Instant Pot Mango Chicken Curry
- Storage Tips For Instant Pot Mango Chicken Curry (Aam Ka Murgh)
- More Instant Pot Curries
- Indian Curry Inspired Appetizers
- You’ll Also Love
Ingredients in Instant Pot Mango Chicken Curry (Aam Ka Murgh)
- Chicken — You can use chicken thighs, chicken tenders, or chicken breasts, cut into bite sized pieces. We tend to prefer chicken thighs or tenders as they are juicier.
- Mango Pulp –If you don’t mind added sugar from canned Kesar mango pulp puree, it is a fabulous option. You can use homemade fresh mango puree although you’ll need to blend it until it is quite smooth to have the same texture as canned.
- Onion — You’ll need diced red onion for this recipe. White or yellow onion is fine too.
- Garlic — Peel some fresh garlic cloves, then mince them or put through a garlic press.
- Ginger — Use about a one inch piece of fresh ginger, peeled and grated.
- Bell Pepper — Dice a bell pepper into bite sized pieces. We like yellow bell pepper for presentation, although if you prefer a different color you can definitely substitute.
- Mustard Seeds — Black mustard seeds are a savory spice addition to this curry.
- Garam Masala — Use a homemade or store bought blend of Indian spices called garam masala. Found in Indian grocery stores or in well stocked aisles.
- Cumin — Use ground cumin powder
- Coriander — Ground coriander powder adds a savory element to this dish.
- Chili Powder — Kashmiri chili powder, a mildly spiced chili powder that’s optional in our recipe. If you prefer a spicier dish, try a little cayenne.
- Salt — Himalayan pink salt, ground.
- Turmeric — Ground turmeric powder.
- Coconut Milk — Canned coconut milk is a great choice in this recipe. Alternatively, you can sub cream, labneh or dahi.
- Mango — This is optional, but if you have some fresh and ripe mangoes, feel free to add in some diced fresh mango.
How To Make Instant Pot Mango Chicken Curry (Aam Ka Murgh)
STEP 1: Fry Mustard Seeds in Oil
Press Sauté on the Instant Pot. When the display reads “HOT” add the oil and mustard seeds. Let simmer for two minutes.
STEP 2: Add Onion, Garlic and Ginger
Add the chopped onions, minced garlic, and grated ginger. Simmer for 3 to 5 minutes until the onion is translucent.
STEP 3: Add Bell Peppers
Add the bell peppers and sauté for 3 more minutes.
STEP 4: Add Chicken and Spices
Add the chicken pieces and all the spices. Mix well to coat all the chicken pieces. Sauté for 10 minutes and stir occasionally to brown the chicken and seal in the spices.
STEP 5: Add Water And Pressure Cook
Pour in the filtered water and stir well. Secure the lid and move the pressure valve to sealing. Pressure cook on HIGH pressure, normal temperature, for 7 minutes and then quick release the pressure when the cycle is completed.
STEP 6: Add Coconut Milk
When the pressure has been released and it is safe to do so, carefully remove the lid from the Instant Pot. Add in the mango puree and coconut milk and stir well.
Transfer to a serving bowl and serve with Instant Pot Basmati Rice.
What To Serve With Instant Pot Mango Chicken Curry (Aam Ka Murgh)
Mango chicken curry is a perfect dish to serve with basmati rice and a vegetable side dish.
As well, you can add saucy shrimp tikka masala and bhindi masala with cucumber raita or lemon dill raita.
- Instant Pot Basmati Rice
- Skillet Shrimp Tikka Masala
- Chana Masala Chickpeas Stew
- Bhindi Masala Okra Curry
- Lemon Dill Raita or Easy Cucumber Raita
You can’t go wrong with mango chicken curry as part of a larger meal with additional curries.
Best Uses For Leftover Instant Pot Mango Chicken Curry
You can use leftovers from this Instant Pot mango chicken curry to make mango chicken curry quesadillas or mango chicken curry pita pizzas in the same manner as the above butter chicken recipes.
Storage Tips For Instant Pot Mango Chicken Curry (Aam Ka Murgh)
Store mango chicken curry (aam ka murgh) in the refrigerator in a covered container for up to three days. It is best to consume within a day or two and shouldn’t be too difficult to accomplish. 😉
If you’d like to freeze it, you can do so by placing the mango chicken curry into a freezer safe Ziplock bag, well sealed and with the air pushed out.
Or, you can use a freezer safe container with a lid. Mango chicken curry will last for up to three months when properly stored.
More Instant Pot Curries
You can easily make a few Instant Pot curries for a larger meal with a variety of meat, seafood, rice and vegetarian dishes. The Instant Pot has been key to our homemade Indian food menus.
The Instant Pot is your best friend when it comes to accomplishing flavorful curries. The process is really so simple. Literally, you just toss in some ingredients and push a button.
Not to mention, when you pressure cook your curries, the meat becomes so tender and the curry sauce becomes completely infused with the spices.
Shown below is one example of an Indian inspired dinner with two chicken dishes, two vegetarian curries, basmati rice and raita.
Feel free to serve mango chicken curry with your favorite meat and vegetable curries to create your own delicious Indian inspired menu!
- Fenugreek Chicken (Methi Chicken) (shown below) Fenugreek chicken, made with either fresh or dried fenugreek is a delight to the senses.
- Aloo Gobi — Diced potatoes and cauliflower florets are cooked to tender crisp and well seasoned with a blend of Indian spices.
- Murgh Makhani (Butter Chicken) — What’s not to love about butter chicken? Especially when it’s made lighter but still tastes so fabulously rich.
- Capsicum Rajma Curry — red kidney beans are pressure cooked with bell peppers for an extremely healthy and delicious, fiber rich meal.
- Eggplant Curry With Bell Peppers — a classic standby, diced eggplant with bell peppers can be kept in bite sized pieces or slightly mashed. Extremely comforting with basmati rice or khichdi.
- Potato Masala With Beets — an outstanding dosa filling, this potatoes and beet root combine beautifully in a vibrant and flavorful dish with a lovely presentation.
- Chana Dal With Spinach — an easy Instant pot dish, full of wholesome ingredients and flavor. Serve atop of basmati rice with a side of lemon dill raita.
- Radish Sambar — radishes impart a delightfully bold flavor to this spiced, hot Indian soup.
- Masoor Dal Sambar With Okra — change up your sambar with masoor dal and the addition of crispy stir fried okra on top.
Indian Curry Inspired Appetizers
There is nothing quite like Indian curry based appetizers for a memorable event.
Butter chicken and tikka masala curry sauces are so popular with guests and are guaranteed to please!
Quesadillas and pita pizzas are super easy to make and these curry sauce based options in particular pack a flavor punch like no other!
- Murgh Makhani (Butter Chicken) Quesadillas
- Leftover Turkey (Or Chicken) Tikka Masala Pita Pizza
- Murgh Makhani (Butter Chicken) Pita Pizza
You’ll Also Love
Instant Pot Fenugreek Chicken is deliciously aromatic, full of flavor, simple to make and a super satisfying dish whenever the craving hits.
Try our super quick mango curry sauce that can be poured over cooked chicken breast.
Instant Pot Mango Chicken Curry (Aam ka Murgh)
- 1 tablspoon Avocado Oil
- 1 teaspoon Mustard Seeds
- 1 cup Red Onion, chopped
- 1 Bell Pepper, chopped
- 1 inch Ginger, grated
- 2 Garlic Cloves, minced
- 2 teaspoons Garam Masala
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Turmeric
- 1 teaspoon Salt
- ½ teaspoon Chili Powder
- 1-½ pounds Chicken Tenders, bite size pieces
- 1 cup Water, Filtered
- 1-½ cups Mango Pulp, Kesar
- ½ cup Coconut Milk, sub dahi or natural yogurt
- Press Sauté on the 6 quart Instant Pot and add the avocado oil. When the display reads HOT add the mustard seeds. Sauté for 2 minutes.
- Add the onions. Sauté for 3 minutes until the onion is translucent.
- Add the minced garlic and grated ginger. Sauté for 2 more minutes.
- Add the bell peppers and sauté an additional 3 minutes while stirring.
- Add the chicken tenders and all the dry spices. Sauté for 10 minutes while stirring occasionally to seal in the spices in the chicken.
- Pour in the filtered water and stir well. Secure the lid and move the pressure valve to sealing. Pressure cook on HIGH pressure, normal temperature, for 7 minutes. Quick release the pressure when the cycle is completed.
- When safe to do so, carefully remove the lid and add the mango puree and coconut milk. Stir well.
To Thicken The Curry If Needed (Optional)
- Remove the chicken pieces from the Instant Pot and place in a medium size glass bowl.
- Press Sauté on the Instant Pot and let simmer without lid for 10 minutes, or until the curry has reach the desired thickness.
- Add back the chicken and mix. Serve with Instant Pot Basmati Rice.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.