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

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, low carb instant pot chicken curry. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Low Carb Instant Pot Chicken Curry is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Low Carb Instant Pot Chicken Curry is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to first 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:
  1. Make ready 4 Chicken Breast Fillets
  2. Make ready 1 Tablespoon Coconut Oil
  3. Get 1 Chopped Onion
  4. Take 4 Teaspoons Garlic Powder
  5. Get 8 heaped Teaspoons ground ginger
  6. Make ready 2 Teaspoons Cumin
  7. Make ready 2 Teaspoons Turmeric
  8. Prepare 1/2-1 Teaspoon Cayenne Pepper
  9. Make ready 2 Teaspoons Medium Curry Powder
  10. Prepare 2 Heaped Teaspoons Mixed Herbs
  11. Take 1-2 Teaspoons Pink Himilayan Salt
  12. Prepare 1 Heaped Tablespoon Erythritol
  13. Get 2 Cans Chopped Tomatoes
  14. Get 1 Cup of Chicken Stock
  15. Get 1 Cup water
  16. Take 1 Cup Double Cream
Instructions 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 is going to wrap it up with this exceptional food low carb instant pot chicken curry recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in 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. Go on get cooking!