Best 2 Instant Pot Keto Chicken Curry Recipes

Embark on a culinary adventure with our delectable Instant Pot Keto Chicken Curry, a symphony of flavors that tantalizes your taste buds and adheres to a ketogenic lifestyle. This low-carb, high-fat dish is a harmonious blend of succulent chicken, vibrant spices, and rich coconut milk, all harmoniously orchestrated in your trusty Instant Pot.

Dive into a medley of three tempting variations, each offering a unique twist on this classic dish. The original recipe captivates with its authentic Indian flavors, while the Thai Green Curry version transports you to Southeast Asia with its zesty lemongrass and kaffir lime notes. And for a touch of smoky heat, the Chipotle Chicken Curry promises an explosion of bold, south-of-the-border flavors.

These culinary creations are not only delectable but also exceptionally convenient. With the magic of the Instant Pot, you can conjure up a restaurant-worthy curry in a fraction of the time, making it an ideal choice for busy weeknights or effortless entertaining. Prepare to embark on a taste journey that satisfies your cravings without compromising your keto goals.

Check out the recipes below so you can choose the best recipe for yourself!

KETO COCONUT CHICKEN CURRY

Keto Coconut Chicken Curry image

This keto coconut chicken curry is super easy to make in your Instant Pot. Learn how to make your own curry spices for a delicious dinner.

Provided by Annie

Categories dinner

Time 30m

Number Of Ingredients 14

Ingredients

1 tbsp Coconut Oil
2 pounds Chicken Breasts (boneless, skinless, cut into bite-sized pieces)
1 tsp Garlic Powder
1 1/2 tbsp Curry Powder
1 tsp Ground Turmeric
1 tsp Salt
1/2 tsp White Pepper
1 Onion (diced )
1/4 cup Water
15 ounces Fire-Roasted Tomatoes (1 can )
1 tbsp Tomato Paste
1 Lime (Zest and Juice )
13.5 ounces Coconut Milk (1 can )
3 tbsp Unsweetened Coconut Flakes (for garnish )

Steps:

Heat the electric pressure cooker using the "saute" function until "hot."
Meanwhile, place the chicken into a zip-top storage bag. Add the seasonings and seal the bag. Shake and mash to cover the chicken in the seasonings.
Add the coconut oil to the pressure cooker and then add the chicken and the onion. Brown the chicken on all sides.
If the bottom of the instant pot collects frond (baked on bits,) deglaze the bottom of the pot by adding a tiny amount of water or chicken stock and scraping with a wooden spoon.
Place all the ingredients for the sauce EXCEPT the coconut milk over the chicken. Do not stir.
Cover the electric pressure cooker and set the valve to "sealing."
Program the electric pressure cooker using the "pressure cook" or "manual" function for 7 minutes. When the cook cycle is completed, quick release the pressure.
Once the pressure has released, remove the chicken but keep warm. Add the coconut milk to the sauce and switch the electric pressure cooker back to "saute" mode. Cook the sauce approximately 10 minutes, stirring often, until the sauce has thickened. Return the chicken to the pot and stir to coat.
Serve alone or over cauliflower rice.

Nutrition Facts : Calories 520 kcal, ServingSize 1 serving

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

Tips:

- To make the chicken more flavorful, marinate it in the yogurt, lemon juice, garlic, ginger, and spices for at least 30 minutes before cooking. - If you don't have an Instant Pot, you can make this recipe in a slow cooker on low for 6-8 hours or in a Dutch oven over medium heat for 30-40 minutes. - You can adjust the spiciness of the curry by adding more or less chili powder. - Serve the chicken curry with steamed rice, cauliflower rice, or your favorite low-carb bread or tortilla.

Conclusion:

This Instant Pot Keto Chicken Curry is a delicious and easy-to-make dish that is perfect for a busy weeknight meal. It is also a great way to use up leftover chicken. The curry is packed with flavor and the chicken is tender and juicy. If you are looking for a low-carb and flavorful meal, this recipe is definitely worth trying.