Are you looking for a delicious, easy-to-make chicken curry recipe? Look no further than this instant pot chicken curry. This dish is packed with flavor and will be a hit with your family!
Also, chop the tomato, onions, and mince the garlic.
Turn the instant pot to sauté mode.
Sauté the onions and garlic till translucent.
Add the chicken breast, spices, and tomato. Mix them together.
Pour in the chicken stock and deglaze the pot.
Turn the instant pot to manual and set it to high pressure for 5 minutes.
Let the pressure naturally release for 10 mins, then quickly release the remaining pressure.
Turn the instant pot back to sauté mode and pour in the coconut milk.
Mix together and let simmer for a few minutes.
If you want to thicken it faster, mix 2 teaspoon arrowroot powder with 2 tablespoon water in a small bowl to make a slurry. Pour it into the chicken curry and stir.
Taste for salt and adjust.
Simmer till it thickens to your desired preference.
Notes
This recipe serves 6 and contains 4 net carbs per serving.
You can control the heat by adding more or less cayenne pepper. You can also add bell pepper, red pepper flakes, or chili powder if you like it extra spicy. Leave them out if you don’t like spicy food.
Broth already contains salt, so taste the curry sauce before adding any.
Add a teaspoon or two of unsalted butter to the coconut chicken curry for creamy butter chicken curry.