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

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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®)

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