Instant Pot or Slow Cooker Mango Chicken Curry

This mango curry is so fresh you’d be shocked to know it came from a slow cooker or Instant pot!  Anything with cauliflower, sweet potatoes and mangoes is my love language.  Don’t let the list of ingredients intimidate you.  If you purchase pre-chopped cauliflower, onion and sweet potatoes this recipe is very hands off while your appliance does all the work.

Yields: 6 servings

Ingredients:

• 2 tbsp olive oil
• 1 medium onion diced
• 3 tsp. mince garlic
• 2 tsp ground or minced ginger
• 3 tbsp tomato paste
• 2 tsp kosher salt
• 2 tsp curry powder
• 2 tsp cumin
• 1 tsp turmeric
• 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
• 1/4 cup lime juice
• 1/2 cup cilantro chopped

Directions:

Instant Pot Method:

1. Turn the Instant Pot on Saute function.
2. Add olive oil, onion, garlic, ginger, tomato paste, salt, curry powder, cumin, turmeric, cayenne, paprika and saute for 3 minutes until spice are fragrant and onions have softened.
3. Add chicken thighs, sweet potato and cauliflower and stir to coat with the spices.
4. Add chicken stock and coconut milk and stir to combine.
5. Turn off Saute function, cover with lid and lock for pressure cooking.
6. Set at Manual High Pressure for 20 minutes.
7. After 20 minutes, use the quick release method.
8. Stir in the frozen mango, baby spinach and lime juice.
9. Let the curry sit for 10 minutes before serving on top of jasmine rice and top with cilantro.

Slow Cooker Method:

1. Add all of the ingredients except mango, spinach, lime and cilantro to the slow cooker.
2. Set for 4 hours on High or 6 hours on low.
3. Add the mango, spinach and lime juice once the slow cooker time is complete and let sit for 10 minutes before serving and top with cilantro.