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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, low carb instant pot chicken curry. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Low Carb Instant Pot Chicken Curry is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Low Carb Instant Pot Chicken Curry is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this particular 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 cook it.

The ingredients needed to make Low Carb Instant Pot Chicken Curry:
  1. Make ready 4 Chicken Breast Fillets
  2. Get 1 Tablespoon Coconut Oil
  3. Prepare 1 Chopped Onion
  4. Prepare 4 Teaspoons Garlic Powder
  5. Prepare 8 heaped Teaspoons ground ginger
  6. Get 2 Teaspoons Cumin
  7. Make ready 2 Teaspoons Turmeric
  8. Get 1/2-1 Teaspoon Cayenne Pepper
  9. Prepare 2 Teaspoons Medium Curry Powder
  10. Make ready 2 Heaped Teaspoons Mixed Herbs
  11. Make ready 1-2 Teaspoons Pink Himilayan Salt
  12. Make ready 1 Heaped Tablespoon Erythritol
  13. Make ready 2 Cans Chopped Tomatoes
  14. Get 1 Cup of Chicken Stock
  15. Take 1 Cup water
  16. Get 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 for this special food low carb instant pot chicken curry recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!