Simple Way to Prepare Any-night-of-the-week Low Carb Instant Pot Chicken Curry

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, low carb instant pot chicken curry. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

To begin with this particular recipe, we must prepare a few ingredients. You can cook low carb instant pot chicken curry using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Low Carb Instant Pot Chicken Curry:

1. Get 4 Chicken Breast Fillets
2. Take 1 Tablespoon Coconut Oil
3. Get 1 Chopped Onion
4. Prepare 4 Teaspoons Garlic Powder
5. Get 8 heaped Teaspoons ground ginger
6. Prepare 2 Teaspoons Cumin
7. Prepare 2 Teaspoons Turmeric
8. Make ready 1/2-1 Teaspoon Cayenne Pepper
9. Make ready 2 Teaspoons Medium Curry Powder
10. Make ready 2 Heaped Teaspoons Mixed Herbs
11. Prepare 1-2 Teaspoons Pink Himilayan Salt
12. Take 1 Heaped Tablespoon Erythritol
13. Prepare 2 Cans Chopped Tomatoes
14. Prepare 1 Cup of Chicken Stock
15. Prepare 1 Cup water
16. Prepare 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 it up for this special food low carb instant pot chicken curry recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!