Hi, I’m Marie. Today, I will show you a way to make low carb instant pot chicken curry recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will 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 current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. 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 prepare a few ingredients. 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:
- Prepare 4 Chicken Breast Fillets
- Make ready 1 Tablespoon Coconut Oil
- Prepare 1 Chopped Onion
- Prepare 4 Teaspoons Garlic Powder
- Get 8 heaped Teaspoons ground ginger
- Take 2 Teaspoons Cumin
- Make ready 2 Teaspoons Turmeric
- Make ready 1/2-1 Teaspoon Cayenne Pepper
- Prepare 2 Teaspoons Medium Curry Powder
- Prepare 2 Heaped Teaspoons Mixed Herbs
- Take 1-2 Teaspoons Pink Himilayan Salt
- Prepare 1 Heaped Tablespoon Erythritol
- Get 2 Cans Chopped Tomatoes
- Make ready 1 Cup Water
- Make ready 1 Cup water
- Take 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 this up for this distinctive dish low carb instant pot chicken curry recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
