Low-Carb Instant Pot Coconut Chicken Curry
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
Ingredients
- 1 ½ pounds boneless skinless chicken (white or dark meat is up to you)
- 3 garlic cloves pealed and crushed
- 1 ½ tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 can fire roasted diced tomatoes
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 ½ 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.
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.
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!
This was a great quick recipe for a weeknight! My husband, 4 year old, and 2 year old loved it. Added some brown rice on the side for a grain. Also threw in a small head of chopped cauliflower with everything while it cooked. Thanks!
Simple and delicious! One of my all-time favorite instant pot recipes.
how big of a can of tomatoes?
If you double the recipe what do you change the time to on the instant pot?
For everyone who is as frustrated as I am about the coconut milk vs the coconut cream despite reading the directions 826 times, I have the solution! I didn’t shake my can of coconut milk, but couldn’t “pour” anything out upon opening the can. Frustrated, I POKED the surface of the coconut milk, which led to the “milk” to be placed in the pot before cooking! So, if you’re confused, just finger the top layer of your cofounder milk to get past the hardened “cream”, to reveal the “milk”.
A little frustrated with the instructions of the cream vs milk part. I hope it turns out OK. I just dumped the whole coconut milk can in. I should say seperate. Guess I’ll know for next time if I didn’t ruin it.
can you use the low fat coconut milk
I did and it turned out great!
What is the manual button? Mine doesnt have that at all? I just pressed meat/stew and hoped for the best. And also doesnt say how much cream? A little confusing I’d agree.
It says 1 1/2 can of coconut milk, but I don’t see it broken down in the recipe. I saved the cream until after chicken was cooked. Do I add another half can of just coconut milk without the cream or just add cream from second can…I’m confused!
I used frozen chicken thighs and cooked for 10 minutes instead of 8. Perfect, flavorful, & delicious!
I also used just one can of coconut milk (1 1/2c) because that’s all I had, and it’s just really delicious. It’s super easy, and I could drink the sauce! This will definitely go in my regular rotation.
This looks amazing. Where is the per serving nutrient breakdown?
I would also like to know the answer to this… I made this last night
It is titled Low-Carb but doesn’t state Total Carbs or Net Carbs for the dish???
Look on the side of your tomatoes can and multiply carbs by number of servings. Look on the side of your coconut milk can and multiply carbs by number of servings. Add those two numbers together and divide by how many servings you make this recipe. That’s how many carbs.
What do you mean? Maybe she will respond! and do we take your word that this is low carb? No food values. DUMB
dv.sheehan
Bro, could you look at all the ingredients and then decide for yourself if it’s low carb?
This was SO good! I added fresh spinach at the very end to wilt, served with rice. I used one can of coconut milk, one 14.5 oz can fire roasted tomatoes. The coconut milk has liquid at the bottom, just poke a whole through the cream at the top to pour it through. Thanks for the recipe!
Do you know the nutritional info for this recipe?
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?
lol YES! (@ No Wonder You Can’t Get a Husband)