Ingredients

The following ingredients have 4 Servings
  • 1 onion (roughly chopped)
  • 2 garlic cloves (roughly chopped)
  • 1- inch ginger (roughly chopped)
  • 2 tablespoons oil of choice
  • ½ teaspoon black mustard seeds
  • 10-12 curry leaves (optional)
  • 5 cardamom pods
  • ¼ cinnamon stick
  • 1 ½ teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne (optional)
  • 1 ½ pounds skinless and boneless chicken thighs (cut into quarters)
  • 1 cup water
  • 1 cup mango puree (from fresh or frozen ripe mangoes)
  • ½ cup full-fat canned coconut milk
  • 1 tablespoon sugar (optional)
  • Cilantro (garnish)

Instruction

  • Add the onion, garlic, ginger, to a blender or food processor and puree until smooth. Set aside.
  • Press sauté, add oil and allow it to heat up. Add the whole spices. Once they begin to sizzle, add the blended onion mixture. Stir-fry for 5-6 minutes, or until the onion mixture has thickened.
  • Add the spices and chicken to the pot and stir-fry for 2-3 minutes, or until the chicken is well coated with spices.
  • Pour water into the pot, secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
  • Open the valve to quick release any remaining pressure.
  • Remove the lid, press the sauté button, add the mango puree, coconut milk and sugar into the pot. Cook for 2-3 minutes, stirring occasionally.
  • Garnish with cilantro.