What is Mango Coconut Chicken Curry?

Mango Coconut Chicken Curry is a tropical twist on traditional Indian curry – blending the creaminess of Thai coconut curry with the warmth and spice of Indian masalas. This fusion dish is bold, bright, and bursting with flavor, made effortlessly in the Instant Pot for a hands-off, one-pot meal.

Why I Love It…

I’ve always loved Thai food for its sweet, spicy, and citrusy notes and Indian food for its rich depth and cozy spice blends. When you bring them together, it’s a flavor bomb. This mango coconut chicken curry is one of those dishes where the magic is in the fusion. Sweet ripe mango, creamy coconut milk, warm Indian spices, and a kick of Thai red curry paste? Game over. It’s like sunshine in a bowl.

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Key Flavor Components

Chicken Drumsticks: Bone-in and skin-on for flavor and richness. They get perfectly tender in the Instant Pot.

Spices & Paste: A blend of Indian spices (turmeric, chili powder, garam masala) and Thai red curry paste adds heat, depth, and brightness.

Coconut Milk: Brings creaminess and balances the heat.

Mango Puree: Adds a summery sweetness that works beautifully with the savory notes.

Aromatics: Ginger-garlic paste, onions, and cumin seeds round out the flavor.

Fresh herbs: Cilantro or Thai basil for a pop of freshness at the end.

Jump to Recipe

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Ingredients (Serves 4)

• 1.5 lbs chicken drumsticks
• 1 tbsp avocado oil
• 2 medium red onions, finely chopped
• 1 tbsp ginger-garlic paste
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tbsp Thai red curry paste
• 1/2 cup mango puree (from fresh or canned mangoes)
• 1 cup coconut milk
• Salt to taste
• Fresh basil or cilantro for garnish

Step-by-Step Method for Mango Coconut Chicken Curry

Start by setting your Instant Pot to sauté mode and heating up a little avocado oil. Toss in your cumin seeds and let them sizzle this brings out their nutty aroma. Add finely chopped onion and let it turn golden brown, then stir in a spoonful of ginger-garlic paste for that iconic Indian base. Once that’s fragrant, in goes the spice mix: turmeric, chili powder, garam masala, and a generous scoop of Thai red curry paste. Let that bloom for a minute.

Now, nestle in your chicken drumsticks skin-on and bone-in for maximum flavor. Pour over the mango purée and season everything with salt. Finally, add a full cup of creamy coconut milk and give the pot a gentle stir to make sure nothing’s sticking. Cancel sauté, close the lid, and pressure cook on high for 12 minutes, followed by a 5-minute natural release.

When the lid comes off, you’re hit with a wave of sweet, spicy coconut aroma. Stir gently to coat the drumsticks in that silky curry. The meat should be fall-off-the-bone tender. Garnish with a handful of chopped cilantro or Thai basil, and serve with steamed jasmine rice or fluffy naan for the perfect meal.

This curry is fantastic the next day too the flavors get even deeper. It’s summer, in curry form.

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FAQ

Can I use chicken thighs or breasts instead of drumsticks?
Yes! Boneless thighs work beautifully and cook faster — just reduce pressure cook time to 7 minutes. Breasts can be used too, but reduce cooking time to 6 minutes to avoid drying out.

Can I make this curry dairy-free and gluten-free?
It’s naturally dairy-free and gluten-free! Just ensure your Thai curry paste is gluten-free (some brands may contain soy sauce or fish sauce).

How spicy is this dish?
Mild to medium. The red curry paste adds heat, but the coconut milk and mango balance it well. Adjust chili powder to your heat preference.

Can I freeze leftovers?
Absolutely! This curry freezes beautifully. Store in airtight containers for up to 2 months.

What should I serve it with?
Steamed basmati or jasmine rice is perfect, but coconut rice or garlic naan would be dreamy too.

Nutritional Information (Per Serving)

• Calories: 445 kcal

• Protein: 26g

• Fat: 31g

• Carbohydrates: 12g

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!