Low Carb Instant Pot Coconut Chicken Curry Recipes

COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE

Steps:

• Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
• Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
• Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
• Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.

KETO COCONUT CHICKEN CURRY

Steps:

• Heat the electric pressure cooker using the "saute" function until "hot."
• Meanwhile, place the chicken into a zip-top storage bag. Add the seasonings and seal the bag. Shake and mash to cover the chicken in the seasonings.
• Add the coconut oil to the pressure cooker and then add the chicken and the onion. Brown the chicken on all sides.
• If the bottom of the instant pot collects frond (baked on bits,) deglaze the bottom of the pot by adding a tiny amount of water or chicken stock and scraping with a wooden spoon.
• Place all the ingredients for the sauce EXCEPT the coconut milk over the chicken. Do not stir.
• Cover the electric pressure cooker and set the valve to "sealing."
• Program the electric pressure cooker using the "pressure cook" or "manual" function for 7 minutes. When the cook cycle is completed, quick release the pressure.
• Once the pressure has released, remove the chicken but keep warm. Add the coconut milk to the sauce and switch the electric pressure cooker back to "saute" mode. Cook the sauce approximately 10 minutes, stirring often, until the sauce has thickened. Return the chicken to the pot and stir to coat.
• Serve alone or over cauliflower rice.

INSTANT POT® COCONUT CURRY CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
• Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
• Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

LOW-CARB INSTANT POT COCONUT CHICKEN CURRY

Steps:

• Place the chicken in the Instant Pot and mix in the garlic, curry, turmeric, tomatoes, salt, pepper, and milk from the coconut milk (you'll add the cream after you're done cooking).
• Hit "manual" and set the time to 8 minutes.
• Once done cooking, quick release. Once the pin drops, open the lid (do not open before the pin drops). Remove the chicken, but leave the sauce. Add in the coconut cream and the coconut oil.
• Sauté for 10 minutes to reduce and thicken.
• Dice the chicken, then add back and stir to combine.
• Serve and enjoy!

INSTANT POT COCONUT CHICKEN CURRY (ONLY 5 INGREDIENTS!)

Steps:

• Prep. Cut chicken into 1 to 2-inch pieces and finely chop the ginger and garlic.
• Saute. Saute garlic and ginger in a little oil on Saute setting for a minute, then add the chicken and stir for 30 seconds. Add salt, sugar and curry powder and stir. Cancel the Saute setting.
• Add about a cup of water (we added 2/3 cup as we knew that chicken would release quite a bit of juice while cooking). Stir through.
• Pressure cook. Set to Pressure Cook on High pressure for 15 minutes, with natural pressure release.
• Finish the curry. Open the lid and stir the curry. Stir in the coconut cream and taste for salt and sweetness. You can add a little more sugar or salt to balance the flavors.
• How to thicken the curry sauce if it seems a little thin:
• You can scoop out half a cup of broth to reduce the liquid.
• You can thicken the broth with a little flour. If you want to have more sauce, do the flour trick. Combine 2 teaspoons of all-purpose flour with 4 tablespoons of water or broth from the pot in a separate bowl and whisk until smooth. Stir this slurry mixture into the hot curry and see the liquid magically thicken.