Low Carb Instant Pot Chicken Curry
Low Carb Instant Pot Chicken Curry

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, low carb instant pot chicken curry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Low Carb Instant Pot Chicken Curry is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Low Carb Instant Pot Chicken Curry is something which I’ve loved my whole life.

To begin with this particular 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 cook that.

The ingredients needed to make Low Carb Instant Pot Chicken Curry:
  1. Prepare 4 Chicken Breast Fillets
  2. Take 1 Tablespoon Coconut Oil
  3. Prepare 1 Chopped Onion
  4. Get 4 Teaspoons Garlic Powder
  5. Prepare 8 heaped Teaspoons ground ginger
  6. Take 2 Teaspoons Cumin
  7. Prepare 2 Teaspoons Turmeric
  8. Get 1/2-1 Teaspoon Cayenne Pepper
  9. Make ready 2 Teaspoons Medium Curry Powder
  10. Get 2 Heaped Teaspoons Mixed Herbs
  11. Get 1-2 Teaspoons Pink Himilayan Salt
  12. Get 1 Heaped Tablespoon Erythritol
  13. Make ready 2 Cans Chopped Tomatoes
  14. Make ready 1 Cup of Chicken Stock
  15. Take 1 Cup water
  16. Get 1 Cup Double Cream
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.

So that’s going to wrap this up for this special food low carb instant pot chicken curry recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!