4 servingsair fryerbone-in

Mango Chutney Chicken and Cauliflower

By Instant Pot Culinary Team

4 Servings

Easy

Recipe Details

Difficulty: Easy

Prep Time: 10 min

Cook Time: 30 min

Cooking Technique: Air Fryer

Yield: 4 Servings

Ingredients

4 bone-in
2 tsp salt
2 tbsp olive oil
6 oz mango chutney
1 cauliflower
¼ red onion
1 tbsp olive oil
2 tsp salt
1 tsp curry powder

This simple chicken recipe works great with any sweet and savory jam. Feel free to use store bought mango chutney, or whip up your own for a unique flavor profile!

INSTRUCTIONS

Place the chicken thighs on a plate. Sprinkle salt and olive oil.
Preheat the Air Fryer to 385°F / 195°C. Place chicken in the air fryer skin side up and cook for 13-14 Minutes, or until the skin is golden brown.
After 14 Minutes, spread a tablespoon or so of chutney on top of each chicken thigh. Continue air frying for an additional 8 Minutes. Set aside once complete.
In a large mixing bowl, toss together the cauliflower florets, red onion slices, olive oil, salt, and curry powder.
Place in the basket and Air Fry at 385°F / 195°C for 8-9 Minutes, or until golden brown. Serve alongside mango chutney-glazed chicken.

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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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