Delicious Non-Vegan African Foods

Instant Pot Chicken Curry – Low Carb Africa

Looking for a delicious and easy chicken curry recipe? Look no further than this Instant Pot Chicken Curry. This dish is packed with umami and is very popular with families!

instant pot chicken curry close up

Instant Pot chicken curry is a delicious and easy recipe that uses ingredients from your pantry so you don’t have to worry about where your ingredients are. This recipe will quickly become one of your family’s favorites.

It’s also gluten-free, low-carb, and keto-friendly!

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❤️ WHY YOU WILL LOVE IT

One of the best things about Instant Pot chicken curry is that it’s quick and easy to make. It’s perfect for busy weeknights as it’s ready to serve in no time.

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Just add all the ingredients to the Instant Pot and do it. Before you know it, dinner is ready!

Pressure cooker chicken curry is not only delicious, but also healthy and nutritious. Chicken is a good source of protein, and vegetables provide vitamins and minerals. Additionally, coconut milk is a good source of healthy fats.

This dish is also relatively low in calories, so it’s also great for people watching their weight.

🥘 Gear used

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I instant pot electric pressure cooker A simple chicken curry recipe. A moist and tender chicken will be ready in no time. The ingredients are cooked in a sealed instant pot, which brings out the flavor of the ingredients.

The Instant Pot cooks ingredients in a much shorter cooking time than other cooking methods.

🧾Ingredients used

chicken breast, spices, tomatoes, coconut milk
  • Chicken breast: This recipe uses 2 pounds of chicken breast.
  • Olive oil: can be used coconut oil Or fry the chicken in your favorite cooking oil.
  • Garlic and onion: Fresh garlic and onions add a unique flavor and make this dish even more delicious, especially when sautéed.
  • tomato: I use one tomato, so the flavor is enhanced. You can also use tomato sauce or paste.
  • Coconut milk: coconut milk Add creamy deliciousness to your recipes. I use unsweetened full fat coconut milk coconut cream or fresh cream.
  • chicken stock soup: If you don’t have it, you can use water, but you need to adjust the seasoning.
  • spices: ground cumin, curry powder, smoked paprika, cayenne pepperWhen salt.
  • arrowroot powder: I use it to thicken curry.

🔪 how to make a recipe

Below are the simple steps required to cook the perfect Instant Pot chicken curry.

  1. Cut the chicken breast into bite-sized pieces.
  2. Also, mince the tomatoes and onions, and mince the garlic.
  3. Turn on the Instant Pot sauté function and pour in a little olive oil. When the fire goes through, fry the finely chopped new onion and garlic until translucent.
  4. Add chicken, spices, and tomatoes; Then pour in the chicken stock and deglaze the pan. You can use a wooden spoon to scrape up any bits that stick to the bottom of the pan.
  5. Switch Instant Pot to manual and set to high pressure for 5 minutes.After 10 minutes of natural pressure release, quickly release remaining pressure.
  6. Return the Instant Pot to sauté mode and pour in the coconut milk. Then mix everything and simmer for a few minutes.
  7. If you want it to thicken faster, mix 2 teaspoons of arrowroot powder and 2 tablespoons of water in a small bowl to create a slurry.
  8. Check the saltiness and adjust accordingly. Let it simmer until it thickens to your liking.
How to make chicken in instant pot.

🥫 Storing and Reheating

If you’re looking for a dish to serve leftovers, look no further than this authentic chicken curry recipe.

Store leftover chicken curry in an airtight container in the refrigerator and enjoy for lunch or dinner throughout the week.

It can also be frozen for up to 1 month. Put it in an airtight container and put it in the freezer. Thaw overnight in the refrigerator and reheat in the microwave.

💭 Tips and variations

  • You can control the heat by adding more or less cayenne pepper. You can also add bell peppers, red pepper flakes, or chili powder if you like it even spicier.
  • Taste the curry sauce before adding it, as the soup already contains salt.
  • Add 1-2 teaspoons of unsalted butter to coconut chicken curry for a creamy butter chicken curry.
instant pot chicken curry

🍽️ What can I eat this recipe with?

This easy Instant Pot chicken curry is versatile. It goes well with rice, but I like to eat it with cauliflower rice on a low-carb diet.

👩‍🍳 FAQ

How do I thicken my Instant Pot Curry?

A slurry can usually be made to thicken the curry. Cornstarch slurries are the most popular, but they are low in carbohydrates, so arrowroot powder is used.

Can you put raw chicken in the Instant Pot?

The Instant Pot is one of the best ways to cook raw chicken. Bone-in or boneless chicken will be very tender, moist and delicious this way. You can also easily cook fresh or frozen chicken in your Instant Pot.

How long does chicken curry keep in the refrigerator?

Chicken curry can be stored in the refrigerator for several days. To keep fresh for at least 4-5 days, store in an airtight container. You can store it for a long time by freezing it.

Ready-to-use instant pot chicken curry

📖 recipes

Instant pot chicken curry in a white bowl

instant pot chicken curry

Looking for a delicious and easy chicken curry recipe? Look no further than this Instant Pot Chicken Curry. This dish is packed with umami and is very popular with families!

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course: main course

cooking: Indian people

Preparation time: Five minute

40 minute

total time: 45 minute

Serving: 6

calorie: 299kcal

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instructions

  • Cut the chicken breast into bite-sized pieces.

  • Also, mince the tomatoes and onions, and mince the garlic.

  • Put the Instant Pot into sauté mode.

  • Fry onions and garlic until translucent.

  • Add chicken breast, spices, and tomatoes. mix them together.

  • Pour in chicken stock and deglaze pan.

  • Switch the Instant Pot to manual and set it to high pressure for 5 minutes.

  • After 10 minutes of natural pressure release, quickly release remaining pressure.

  • Return the Instant Pot to sauté mode and pour in the coconut milk.

  • Mix together and simmer for a few minutes.

  • If you want it to thicken faster, mix 2 teaspoons of arrowroot powder and 2 tablespoons of water in a small bowl to create a slurry.

  • Check the saltiness and adjust accordingly.

  • Let it simmer until it thickens to your liking.

Note

This recipe serves 6 and has 4 net carbs per serving.

  • You can control the heat by adding more or less cayenne pepper. You can also add bell peppers, red pepper flakes, or chili powder if you like it even spicier.
  • Taste the curry sauce before adding it, as the soup already contains salt.
  • Add 1-2 teaspoons of unsalted butter to coconut chicken curry for a creamy butter chicken curry.

nutrition

calorie: 299kcal | | carbohydrate: Fiveg | | protein: 33g | | thick: 15g | | saturated fat: 2g | | Polyunsaturated fat: 1g | | Monounsaturated fat: Fiveg | | Trans fat: 0.02g | | cholesterol: 97mg | | sodium: 400mg | | potassium: 608mg | | fiber: 1g | | sugar: 2g | | Vitamin A: 1006IU | | Vitamin C: 3mg | | calcium: 26mg | | iron: 1mg

Have you tried this recipe? Let us know!tag @low carbafrica Leave a comment below on Instagram

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