Recipe of Favorite Low Carb Instant Pot Chicken Curry

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, low carb instant pot chicken curry. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Low Carb Instant Pot Chicken Curry is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Low Carb Instant Pot Chicken Curry is something that I have loved my whole life.

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.

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

The ingredients needed to make Low Carb Instant Pot Chicken Curry:

1. Take Chicken Breast Fillets
2. Prepare Coconut Oil
3. Make ready Chopped Onion
4. Get Garlic Powder
5. Get heaped Teaspoons ground ginger
6. Get Cumin
7. Prepare Turmeric
8. Make ready Cayenne Pepper
9. Make ready Medium Curry Powder
10. Make ready Heaped Teaspoons Mixed Herbs
11. Take Pink Himilayan Salt
12. Take Heaped Tablespoon Erythritol
13. Prepare Chopped Tomatoes
14. Prepare of Chicken Stock
15. Prepare water
16. Take Double Cream

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and yellow onions to the bottom of the pot. Stir in tomato paste, garlic, ground ginger, curry powder, salt, and pepper. Add all ingredients to the Instant Pot except for bell peppers, rice and cilantro.

Steps 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.

Stir in tomato paste, garlic, ground ginger, curry powder, salt, and pepper. Add all ingredients to the Instant Pot except for bell peppers, rice and cilantro. Meanwhile, cook rice in a rice cooker. Curry powder simmers with fresh ginger and garlic for an easy, one-skillet chicken dinner that's bursting with flavor! This healthy coconut chicken curry is naturally keto, low-carb, and gluten-free, but tastes like true comfort food!

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