Mango Chicken Curry

MANGO CHICKEN CURRY😍

Anyone else walk past the Amba Mango Sauce at Trader Joe’s but have no idea what to cook with it? Yeah same. But there’s something about a sweet and savory combo that just works, so throw it with some chicken into your Instant Pot or Crockpot and have a Whole 30 meal on the table with less than 5 ingredients!

Makes 4 servings.

Ingredients:

For the Mango Chicken Curry:

• Trader Joe’s Amba Mango Sauce

• 4-5 boneless skinless chicken thighs

• ½ yellow onion, chopped

• 2 garlic cloves, minced

• 2 tsps minced ginger

• ½ tsp turmeric

• ¼ - ½ tsp cayenne pepper based on preference

• Neutral oil

• Salt 

For the Cauliflower Rice:

• 2 cups cauliflower rice

• 1 tbsp ghee

• Salt and pepper

Directions:

For the Amba Mango Sauce Chicken Curry:

For the Instant Pot Method:

• Set your Instant Pot to saute and add in oil, onions, and a pinch of salt. Cook until translucent, and then add garlic, ginger, and spices and toast, stirring frequently, for 1 more minute.

• Add in the mango sauce, scraping up the browned bits from the bottom of the pan. Click cancel on your Instant Pot and add in the chicken thighs.

• Set the vent to sealing and set your Instant Pot to manual (labeled high pressure on some) for 15 minutes. Once done, let naturally release for 10 minutes before flicking the valve to venting. 

• Take out the chicken, shred and add back into the pot. Serve with some cauliflower rice and enjoy!
  

For the Crockpot Method:

• For the best flavor, I recommend toasting the spices and onions in a skillet before adding to the crock-pot, but I know this can be a pain, so feel free to skip the first step!

• In a skillet, add in oil, onions, and a pinch of salt. Cook until translucent, and then add garlic, ginger, and spices and toast, stirring frequently, for 1 more minute. Add in the mango sauce, scraping up the browned bits from the bottom of the pan.

• Transfer to a crock-pot with the chicken thighs and set to high for 3-4 hours or low for 7-8. 

For Perfect Cauliflower Rice:

• Heat some ghee or neutral oil in a skillet until hot and shimmering. Add in the cauliflower rice and a pinch of salt spread out into a single layer. 

• Cook undisturbed for 3-4 minutes or until you see brown bits, then stir and cook one more minute. Taste and adjust seasonings.