Recipe of Any-night-of-the-week Low Carb Instant Pot Chicken Curry

Hello everybody, I hope you are having an amazing 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 food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Low Carb Instant Pot Chicken Curry is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Low Carb Instant Pot Chicken Curry is something that I’ve loved my entire life.

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