Steps to Prepare Homemade Low Carb Instant Pot Chicken Curry

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, low carb instant pot chicken curry. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Low Carb Instant Pot Chicken Curry is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Low Carb Instant Pot Chicken Curry is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook 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. Take 4 Chicken Breast Fillets
2. Make ready 1 Tablespoon Coconut Oil
3. Get 1 Chopped Onion
4. Prepare 4 Teaspoons Garlic Powder
5. Make ready 8 heaped Teaspoons ground ginger
6. Prepare 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. Make ready 2 Heaped Teaspoons Mixed Herbs
11. Get 1-2 Teaspoons Pink Himilayan Salt
12. Prepare 1 Heaped Tablespoon Erythritol
13. Take 2 Cans Chopped Tomatoes
14. Take 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’s going to wrap this up with this exceptional food low carb instant pot chicken curry recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!