Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, low carb instant pot chicken curry. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Low Carb Instant Pot Chicken Curry is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Low Carb Instant Pot Chicken Curry is something which I have loved my entire life.
What you need to make low-carb Instant Pot coconut chicken curry: Boneless, skinless chicken (white or dark meat is up to you). Once the pin drops, open the lid (do not open before the pin drops). Remove the chicken, but leave the sauce. Chicken Curry is a staple non vegetarian desi dish.
To get started with this particular recipe, we must prepare a few components. You can have low carb instant pot chicken curry using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Low Carb Instant Pot Chicken Curry:
- Make ready 4 Chicken Breast Fillets
- Get 1 Tablespoon Coconut Oil
- Prepare 1 Chopped Onion
- Take 4 Teaspoons Garlic Powder
- Take 8 heaped Teaspoons ground ginger
- Get 2 Teaspoons Cumin
- Take 2 Teaspoons Turmeric
- Get 1/2-1 Teaspoon Cayenne Pepper
- Get 2 Teaspoons Medium Curry Powder
- Get 2 Heaped Teaspoons Mixed Herbs
- Get 1-2 Teaspoons Pink Himilayan Salt
- Make ready 1 Heaped Tablespoon Erythritol
- Get 2 Cans Chopped Tomatoes
- Get 1 Cup of Chicken Stock
- Make ready 1 Cup water
- Take 1 Cup Double Cream
I used bone in chicken thighs, but this method would work with boneless I started these instant pot chicken thighs by purchasing bone in and skin on chicken thighs. Our Perfect Instant Pot Butter Chicken Curry is going to rock your dinner table tonight. I was searching for a low carb instant pot recipe to use some of this great curry powder I was given and this really hit the spot. Only thing I did different is I added a chopped red bell pepper.
Instructions to make Low Carb Instant Pot Chicken Curry:
- Add the chicken and the stock to your pressure cooker pot and cook on the meat setting.
- Meanwhile, melt the coconut oil in a large frying pan and add the chopped onion. Fry until onions are soft.
- 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.
- Increase the heat to medium and add the tomatoes. Let the curry simmer for 5 minutes.
- Meanwhile, remove the chicken breasts from the pressure cooker and shred with a fork.
- Drain the stock from the pot.
- Place the chicken and curry back into the pressure cooker and cook on the stew setting.
- 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.)
- Serve with Cauliflower Rice.
I was searching for a low carb instant pot recipe to use some of this great curry powder I was given and this really hit the spot. Only thing I did different is I added a chopped red bell pepper. Curries with a broth or tomato base freeze beautifully but unfortunately, coconut milk curries do not freeze very The only vegetables in this Instant Pot Thai chicken curry are onions, garlic and bell peppers. Unless it's a vegetarian curry, most curries don't. Jalapeno Popper Soup Keto/Low Carb Instant Pot or Crock PotKasey Trenum. bacon, jalapenos, cheddar cheese, butter, paprika, cumin.
So that’s going to wrap this up for this special food low carb instant pot chicken curry recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
