How to Prepare Homemade Low Carb Instant Pot Chicken Curry

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, low carb instant pot chicken curry. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Low Carb Instant Pot Chicken Curry is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Low Carb Instant Pot Chicken Curry is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have 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. Take 4 Chicken Breast Fillets
2. Take 1 Tablespoon Coconut Oil
3. Take 1 Chopped Onion
4. Take 4 Teaspoons Garlic Powder
5. Make ready 8 heaped Teaspoons ground ginger
6. Make ready 2 Teaspoons Cumin
7. Take 2 Teaspoons Turmeric
8. Get 1/2-1 Teaspoon Cayenne Pepper
9. Take 2 Teaspoons Medium Curry Powder
10. Get 2 Heaped Teaspoons Mixed Herbs
11. Make ready 1-2 Teaspoons Pink Himilayan Salt
12. Get 1 Heaped Tablespoon Erythritol
13. Take 2 Cans Chopped Tomatoes
14. Prepare 1 Cup Water
15. Make ready 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 reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!