Instant Pot Keto Chicken Curry Food

INSTANT POT® KETO CHICKEN CURRY

Instant Pot® Keto Chicken Curry image

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.

Provided by thedailygourmet

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 4

Number Of Ingredients 12

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®)

Steps:

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.
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.
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.

Nutrition Facts : Calories 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, Sodium 152.5 mg, Sugar 1.4 g

INSTANT POT® INDIAN CHICKEN CURRY

Instant Pot® Indian Chicken Curry image

This quick and easy Indian chicken curry comes together faster than you'd expect with your Instant Pot®. Ginger, garlic, coriander, garam masala, and chili powder make it absolutely fragrant. Serve with naan bread and basmati rice.

Provided by Fioa

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

3 tablespoons butter
1 yellow onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
2 tablespoons tomato sauce
1 ½ tablespoons ground coriander
¾ tablespoon Indian chili powder
1 ½ teaspoons salt
1 teaspoon garam masala
¾ teaspoon ground turmeric
¾ teaspoon ground black pepper
¼ teaspoon cumin
1 bay leaf

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 6.4 g, Cholesterol 54.3 mg, Fat 7.9 g, Fiber 2.2 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 694.6 mg, Sugar 1.9 g

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