Indian Style Mango Chicken Curry

Indian Style Mango Chicken Curry

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

Ingredients

• 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, and 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 and cook until just getting colour about 2-3 mins

Step 5

stir in the mango puree and chicken stock.

Step 6

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

Step 7

use the 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.

Indian Style Mango Chicken Curry

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 1 large brown onion (roughly chopped)
• 3 cloves garlic (crushed)
• 1 tsp fresh ginger (peeled, grated)
• 1 tsp 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 yoghurt tub lactose free plain
• 2 Tbs chopped fresh coriander (chopped)

Instructions

 

• heat the Ghee in the Pressure cooker until melted
• add the diced onion, fry until just browned, add garlic & ginger. cook for 1 min
• stir in the Indian Biryani spice blend and cook until just fragrant
• add the diced chicken cook until just getting colour about 2-3 mins
• stir in the mango puree and chicken stock.
• Close lid on pressure cooker and bring to pressure (setting 2). cook at pressure for 8 mins
• use quick release method to open the pressure cooker and stir in the yoghurt.
• serve on a bed of steamed rice, with a sprinkle of chopped fresh coriander (optional)

Notes

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