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 caloriescarbohydrate: 5.8 gcholesterol: 91.9 mgfat: 26.9 gfiber: 1.2 gprotein: 17.6 gsaturatedFat: 16.5 gservingSize: -sodium: 152.5 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Keto Chicken Curry
Directions
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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.