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.