Low Carb Instant Pot Chicken Curry
Low Carb Instant Pot Chicken Curry

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, low carb instant pot chicken curry. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

How to make low-carb Instant Pot coconut chicken curry: Place the chicken in the Instant Pot and mix in the garlic, curry, turmeric, tomatoes, salt, pepper, and milk from the coconut milk (you'll add the cream after you're done cooking). Low Carb Chicken Curry recipe for a spicy low carb chicken recipe to add to your meal-preps. If you're loving your Instant Pot, give this recipe a try. It's quick to put together and dinner will be on the table in under an hour. I can't always handle the level of spiciness in the hotter dishes, but I do love all those aromatic smells as the food cooks.

Low Carb Instant Pot Chicken Curry is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Low Carb Instant Pot Chicken Curry is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have low carb instant pot chicken curry using 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Low Carb Instant Pot Chicken Curry:
  1. Prepare 4 Chicken Breast Fillets
  2. Take 1 Tablespoon Coconut Oil
  3. Prepare 1 Chopped Onion
  4. Take 4 Teaspoons Garlic Powder
  5. Get 8 heaped Teaspoons ground ginger
  6. Take 2 Teaspoons Cumin
  7. Prepare 2 Teaspoons Turmeric
  8. Prepare 1/2-1 Teaspoon Cayenne Pepper
  9. Get 2 Teaspoons Medium Curry Powder
  10. Get 2 Heaped Teaspoons Mixed Herbs
  11. Make ready 1-2 Teaspoons Pink Himilayan Salt
  12. Make ready 1 Heaped Tablespoon Erythritol
  13. Get 2 Cans Chopped Tomatoes
  14. Make ready 1 Cup Water
  15. Get 1 Cup water
  16. Make ready 1 Cup Double Cream

This healthy coconut chicken curry is naturally keto, low-carb, and gluten-free, but tastes like true comfort food! You are going to love my keto chicken curry. Hey there, it's Sarah from Green and Keto. Turn on your instant pot to sauté mode and warm up the olive oil.

Instructions to make Low Carb Instant Pot Chicken Curry:
  1. Add the chicken and the stock to your pressure cooker pot and cook on the meat setting.
  2. Meanwhile, melt the coconut oil in a large frying pan and add the chopped onion. Fry until onions are soft.
  3. Mix all of the herbs, spices, salt and erythritol in a small bowl. Reduce the heat to low and add the mixture to the to the frying pan. Mix in quickly and then add the water and mix thoroughly.
  4. Increase the heat to medium and add the tomatoes. Let the curry simmer for 5 minutes.
  5. Meanwhile, remove the chicken breasts from the pressure cooker and shred with a fork.
  6. Drain the stock from the pot.
  7. Place the chicken and curry back into the pressure cooker and cook on the stew setting.
  8. Add the cream to the cooked curry and select the quick reheat function. (Approximately 1 minute high heat if you dont have the quick reheat function.)
  9. Serve with Cauliflower Rice.

Hey there, it's Sarah from Green and Keto. Turn on your instant pot to sauté mode and warm up the olive oil. Add in the onions and garlic and stir them until they are golden brown. Next, add in the chicken breast, tomato paste, and spices and mix them well. Add the chicken stock and pumpkin puree and stir it again.

So that’s going to wrap this up with this exceptional food low carb instant pot chicken curry recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!