Instant Pot® Keto Chicken Curry recipe

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Ingredients

3 tablespoons ghee (clarified butter)
1 tablespoon tomato paste
1 tablespoon red curry paste
2 (5 ounce) boneless skinless chicken breasts, cut into 1-inch pieces
½ cup chopped onion
2 cloves garlic, minced
½ cup coconut milk
⅓ cup heavy whipping cream
1 teaspoon yellow curry powder
½ teaspoon garam masala
½ teaspoon ground turmeric
1 pinch stevia-erythritol sweetener (such as Truvia®)

Nutrition Info

305.8 calories
carbohydrate: 5.8 g
cholesterol: 91.9 mg
fat: 26.9 g
fiber: 1.2 g
protein: 17.6 g
saturatedFat: 16.5 g
servingSize: -
sodium: 152.5 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow pot to heat up, then add ghee, tomato paste, and curry paste. Cook and stir until paste starts to sizzle, about 3 minutes. Stir in chicken, onion, and garlic and saute for 3 to 5 minutes. Stir in coconut milk and cream until combined. Cancel Saute function.

  2. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in curry powder, garam masala, turmeric, and sweetener.

Recipe Yield

4 servings

Recipe Note

Chicken curry can be keto-friendly if a few changes are made. Make sure to watch the carb count on your coconut milk and serving size. Some vegetables (mushrooms, bell peppers, broccoli, sugar snap peas -use sparingly- etc.,) may be added, just take the carb count into consideration. If desired, serve with cauliflower rice.

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