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:
- 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
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
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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!
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).
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.
Do you know how many servings this makes?
★★★★★
Easy and delicious! Served it over riced cauliflower. Definitely will be in our dinner rotation!
★★★★★
I’ve made this a few different times, as well as sent the recipe to my mother to make. AMAZING. EVERY. TIME. This recipe is fabulous! Even the picky eaters in my family eat this. I’ve thrown it on quinoa, rice, or rice noodles, as well as eating it with nothing else. Salads, green beans, or no side at all, and still great. This recipe is definitely a new staple!
★★★★★
Trying to figure out coconut milk vs coconut cream. Your recipe calls for coconut milk but the instructions say cream. Do I use just a creamy part of the can, or should I get an actual can of coconut cream? Thank you!
Just re read the instructions sorry! Can’t wait to try!!
I’m new to the whole instant pot craze, but this recipe was ridiculously easy and very tasty, and fits perfectly in my whole 30 plan. I will definitely put this in regular rotation. I used one can of coconut milk, which is about 1 1/2 cups, and it was just right.
How do I double this recipe?
Just made this and the flavors are omg!! I accidentally used the cream from 2 cans instead of 1.5, so t was a bit more soupy but amazing soaked up with some garlic naan bread. No low carb though 😜
★★★★★
You say to add coconut cream after but I don’t see that as an ingredient. Can you advise?
I was puzzled too until I opened the can of coconut milk. The cream and coconut milk (almost like water) separate so don’t shake the can. You can pour the cream part out into another bowl and then use the watery milk part
How many foreskins did you add?