Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, low carb instant pot chicken curry. It is one of my favorites food recipes. This time, I’m gonna 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 appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Low Carb Instant Pot Chicken Curry is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook low carb instant pot chicken curry using 15 ingredients and 9 steps. Here is how you can achieve that.

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. Prepare 1 Chopped Onion
4. Prepare 4 Teaspoons Garlic Powder
5. Prepare 8 heaped Teaspoons ground ginger
6. Prepare 2 Teaspoons Cumin
7. Take 2 Teaspoons Turmeric
8. Prepare 1/2-1 Teaspoon Cayenne Pepper
9. Make ready 2 Teaspoons Medium Curry Powder
10. Take 2 Heaped Teaspoons Mixed Herbs
11. Get 1-2 Teaspoons Pink Himilayan Salt
12. Take 1 Heaped Tablespoon Erythritol
13. Make ready 1 Tube Tomatoe Puree
14. Prepare 2 Cups water
15. Take 1 Cup Double Cream

Instructions to make Low Carb Instant Pot Chicken Curry:

1. Add the chicken and 1 cup of water to your pressure cooker pot and cook on the meat setting for 15 minutes.
2. Meanwhile, melt the coconut oil in a large frying pan and add the chopped onion. Fry until onions are soft.
3. Reduce the heat to low and add all of the herbs, spices, salt and erythritol 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 tomatoe puree and water. Let the curry simmer for 5 minutes.
5. Meanwhile, once the chicken in cooked remove the from the pressure cooker and shred with a fork.
6. Drain the water from the pot.
7. Place the chicken and curry back into the pressure cooker and cook on the stew setting for 15 minutes.
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.
10. Ready to serve and ENJOY!

So that is going to wrap this up with this exceptional food low carb instant pot chicken curry recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!