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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.

instant pot mango chicken curry aam ka murgh presentation

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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)

instant pot mango chicken curry aam ka murgh ingredients mise en place

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.

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How To Make Instant Pot Mango Chicken Curry (Aam Ka Murgh)

instant pot mango chicken curry aam ka murgh step by step

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.

instant pot mango chicken curry aam ka murgh step 1

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.

instant pot mango chicken curry aam ka murgh step 3

STEP 3: Add Bell Peppers

Add the bell peppers and sauté for 3 more minutes.

instant pot mango chicken curry aam ka murgh step 4

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.

instant pot mango chicken curry aam ka murgh step 5

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.

instant pot mango chicken curry aam ka murgh step 6

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.

instant pot mango chicken curry aam ka murgh step 7

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.

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.

murgh makhani quesadilla presentation — Mango Chicken Quesadillas made by substituting Mango Chicken for Butter Chicken in the Butter Chicken Quesadillas recipe

murgh makhani pizza presentation — Mango Chicken Pita Pizza made by substituting Mango Chicken for Butter Chicken in the Butter Chicken Pita Pizza recipe

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!

Indian inspired dinner ideas 3 — **Easy Indian Inspired Meal** — Back Row: *Mango Chicken and Capsicum Rajma* Middle: *Basmati Rice and Raita* Front: *Fenugreek Chicken and Aloo Gobi*

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.