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When you first decide to eat healthier, it’s all about the salads. It’s like we convince ourselves that the only healthy meal involves leafy greens and nothing else.
And honestly? That’s just wrong.
There are a lot of healthier options out there that don’t involve miles of lettuce, and once you learn how to prepare them there’s nothing stopping you from making healthier choices.
This low-carb Instant Pot coconut chicken curry is one of those healthier choices. It has all the delicious taste and aroma of the curry you love, but tastes great even without the rice. Toss that iceberg out the window for the rabbits, this is what healthier choices should taste like! Enjoy!
Low-Carb Instant Pot Coconut Chicken Curry
What you need to make low-carb Instant Pot coconut chicken curry:
- Boneless, skinless chicken (white or dark meat is up to you)
- Garlic cloves, pealed and crushed
- Curry powder
- Ground turmeric
- Fire roasted diced tomatoes
- Salt
- White pepper
- Full fat coconut milk
- Coconut oil
How to make low-carb Instant Pot coconut chicken curry:
Place the chicken in the Instant Pot and mix in the garlic, curry, turmeric, tomatoes, salt, pepper, and milk from the coconut milk (you’ll add the cream after you’re done cooking).
Once done cooking, quick release. Once the pin drops, open the lid (do not open before the pin drops). Remove the chicken, but leave the sauce. Add in the coconut cream and the coconut oil.
Sauté for 10 minutes to reduce and thicken.
Dice the chicken, then add back and stir to combine.
Serve and enjoy!
Pro Tip: If you’re a fan of spice, kick this up a notch with diced red chili peppers. The heat comes from the seeds and ribs (the white lining), so the more you put in, the more heat you’ll kick out.
Low-Carb Instant Pot Coconut Chicken Curry
Low-Carb Instant Pot Coconut Chicken Curry
Ingredients
- 1 1/2 pounds boneless, skinless chicken (white or dark meat is up to you)
- 3 garlic cloves, pealed and crushed
- 1 1/2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 can fire roasted diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 1/2 cans full fat coconut milk
- 1 tablespoon coconut oil
Instructions
- Place the chicken in the Instant Pot and mix in the garlic, curry, turmeric, tomatoes, salt, pepper, and milk from the coconut milk (you’ll add the cream after you’re done cooking).
- Hit “manual” and set the time to 8 minutes.
- Once done cooking, quick release. Once the pin drops, open the lid (do not open before the pin drops). Remove the chicken, but leave the sauce. Add in the coconut cream and the coconut oil.
- Sauté for 10 minutes to reduce and thicken.
- Dice the chicken, then add back and stir to combine.
- Serve and enjoy!
Notes
- Pro Tip: If you’re a fan of spice, kick this up a notch with diced red chili peppers. The heat comes from the seeds and ribs (the white lining), so the more you put in, the more heat you’ll kick out.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 731Total Fat: 51gSaturated Fat: 36gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 177mgSodium: 771mgCarbohydrates: 9gFiber: 2gSugar: 1gProtein: 61g
This is an estimate.
Sabrina says
Hi! How much cream? I was a little disappointed because I bought all of the ingredients and then when I was making it I saw at the end you said to add cream, but this wasn’t listed with the ingredients.
Alex Wood says
When you buy coconut milk in a can, the milk and the cream are both inside, usually they are naturally separated and the cream is settled at the top of the can, while the milk is the liquid in the bottom. Hope that helps!