Hello, I’m Kate. Today, I will show you a way to prepare low carb instant pot chicken curry recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Low Carb Instant Pot Chicken Curry Recipe
Low Carb Instant Pot Chicken Curry is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Low Carb Instant Pot Chicken Curry is something which I have loved my entire life.
To bewith this recipe, we must first 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 that.
The ingredients needed to make Low Carb Instant Pot Chicken Curry:
- Take 4 Chicken Breast Fillets
- Make ready 1 Tablespoon Coconut Oil
- Prepare 1 Chopped Onion
- Make ready 4 Teaspoons Garlic Powder
- Take 8 heaped Teaspoons ground ginger
- Prepare 2 Teaspoons Cumin
- Take 2 Teaspoons Turmeric
- Get 1/2-1 Teaspoon Cayenne Pepper
- Get 2 Teaspoons Medium Curry Powder
- Make ready 2 Heaped Teaspoons Mixed Herbs
- Make ready 1-2 Teaspoons Pink Himilayan Salt
- Make ready 1 Heaped Tablespoon Erythritol
- Make ready 2 Cans Chopped Tomatoes
- Get 1 Cup Water
- Prepare 1 Cup water
- Take 1 Cup Double Cream
Steps 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.
So that is going to wrap this up with this exceptional dish low carb instant pot chicken curry recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
