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Summertime Pressure Cooker Mango Chicken Curry with Coconut Rice. A healthy and satisfying curry with summer fruits and vegetables on a bed of rich coconut rice.

Summertime Mango Chicken Curry with Pressure Cooker Coconut Rice

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  • Author: Kitschen Cat
  • Total Time: 30 mins
  • Yield: 4 1x

Description

Recipe slightly adapted from Half Baked Harvest

Ingredients

Scale

Rice

  • 14 oz can coconut milk (affiliate)
  • 1 cup basmati or short grain white rice
  • 1/2 cup water
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons lime zest
  • 1 lime, juiced

Curry

  • 1 lb boneless, skinless chicken, cut into pieces
  • 1 bell pepper, chopped
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • 3/4 cup frozen corn
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (affiliate)
  • 3 tablespoons red thai curry paste
  • 1 tablespoon curry powder
  • 14 oz coconut milk (affiliate)
  • 1 tablespoon fish sauce

Toppings

  • 1/4 cup fresh cilantro, chopped
  • 1 mango, peeled and diced
  • 1 jalapeño, seeded and diced
  • 4 ounces goat cheese, crumbled *optional
  • Serve with fresh naan

Instructions

  1. In your pressure cooker, stir together coconut milk, rice, water, and ginger. Place lid on and set to high pressure for 5 minutes and allow for a natural release afterward.
  2. While rice is cooking, sauté chicken pieces in 1 tablespoon olive oil until browned and just cooked through. Remove from skillet and set aside.
  3. Add 1 more tablespoon of olive oil to the skillet and sauté bell peppers and carrots until starting to soften, about 3-4 minutes.
  4. Add chopped zucchini, corn, ginger, and garlic. Sauté another 5 minutes until all veggies are starting to soften. Add chicken back into skillet.
  5. Over medium low heat, add curry paste, curry powder, coconut milk, and fish sauce to your chicken and veggie mixture. Gently stir and bring to a low simmer until sauce thickens slightly, about 5 minutes.
  6. Remove from heat and top with cilantro, mango, jalapeño, and goat cheese.
  7. Stir lime juice and lime zest into coconut rice and serve the curry over top of the rice with naan!
  • Prep Time: 10 mins
  • Cook Time: 20 mins

Find it online: https://www.kitschencat.com/summertime-mango-chicken-curry-with-coconut-rice/