Hello, I’m Joana. Today, we’re going to prepare low carb instant pot chicken curry recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look 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 favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Low Carb Instant Pot Chicken Curry is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook 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:
- Get 4 Chicken Breast Fillets
- Get 1 Tablespoon Coconut Oil
- Make ready 1 Chopped Onion
- Make ready 4 Teaspoons Garlic Powder
- Prepare 8 heaped Teaspoons ground ger
- Make ready 2 Teaspoons Cumin
- Get 2 Teaspoons Turmeric
- Prepare 1/2-1 Teaspoon Cayenne Pepper
- Make ready 2 Teaspoons Medium Curry Powder
- Get 2 Heaped Teaspoons Mixed Herbs
- Take 1-2 Teaspoons Pink Himilayan Salt
- Make ready 1 Heaped Tablespoon Erythritol
- Get 2 Cans Chopped Tomatoes
- Get 1 Cup Water
- Get 1 Cup water
- Get 1 Cup Double Cream
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.
So that is going to wrap it up for this special dish low carb instant pot chicken curry recipe. Thanks so 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 save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
