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Keto Instant Pot Chicken Curry Recipe

Louise Hendon | May 29
Keto Instant Pot Chicken Curry Recipe #keto https://ketosummit.com/keto-instant-pot-chicken-curry-recipe

You’ve got an instant pot —now put it to use! This Keto instant pot chicken curry recipe has just the right amount of spices.

How I Made This Keto

Fortunately, a lot of the ingredients in your typical curry are perfectly fine for your ketogenic diet. But there can be some off-limits items that creep in, so this recipe offers the perfect combination of great taste and minimal carbs.

The first potential hazard is potatoes. While not everyone puts potatoes in their curry, I’ve seen it done, and it would be a really bad idea for your diet.

Another potential issue is sugar or brown sugar. Curry is a great example of a food that just doesn’t need sugar in it, but many recipe creators are well aware of our warped taste buds and sugar addiction.

Yogurt is another common ingredient in curry. Yogurt can be high in carbs, and as dairy food, I don’t recommend it for most people.

Instead, this recipe calls for coconut milk. That will give you a bit of richness without tons of carbs and sugar.

You’ll also want to refrain from using cornstarch in your curry. I mean, it has “starch” in the name, so that’s a big clue to stay away.

Finally, some recipes call for vegetable oil. That’s not good for anyone whether they’re Keto or not, so I used coconut oil instead.


A great curry doesn’t have to be sweet or full of carbs to be successful. No, it’s all about the spices.

To achieve that perfect chicken curry flavor, I relied on Thai red curry paste. This is a flavorful and easy way to make curry you’ll love.

The Side Show

You’ll notice I found a ton of Keto hazards in recipes without even discussing side dishes. Unfortunately, that’s where I have the biggest issue with curry.

When you picture curry, what does it look like? Chances are you’ll see saucy chicken sitting on top of white rice.

That rice is a big red flag for Keto.

If you really feel the need for a bed of rice under your curry, make sure it’s cauliflower rice!

More Instant Pot Magic

You want delicious meals. You want to keep it Keto. And you darn sure want to get your money’s worth out of that pressure cooker you bought!


Allow me to satisfy all three desires with this post of 33 super fast Keto pressure cooker recipes. You’ll find amazing meals you can put on the table quickly and without the guilt of unhealthy fast food.

Keto Instant Pot Chicken Curry Recipe #keto https://ketosummit.com/keto-instant-pot-chicken-curry-recipe

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Keto Instant Pot Chicken Curry Recipe #keto https://ketosummit.com/keto-instant-pot-chicken-curry-recipe

Keto Instant Pot Chicken Curry Recipe


  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner, Lunch, Entree
  • Cuisine: Thai

Description

This Thai-inspired curry is packed with flavor but not too much spice.


Ingredients

  • 3 Tablespoons (15 g) of flaked almonds
  • 6 chicken thighs (with skin on) (900 g)
  • Salt
  • 1 Tablespoon (15 ml) of coconut oil
  • 2 TB (32 g) of Thai red curry paste
  • 1 cup (240 ml) of coconut milk
  • Chopped fresh cilantro, to garnish

Instructions

  1. Toast the flaked almonds in a hot, dry pan until golden. Remove the almonds from the pan and set aside.
  2. Season both sides of the chicken pieces with salt.
  3. Heat the coconut oil in a pressure cooker and fry the chicken pieces skin-side down until golden and crispy. Remove the chicken with a slotted spoon and set aside skin-side up.
  4. Pour any excess rendered fat from the pressure cooker, if desired. Add the Thai red curry paste and coconut milk to the pressure cooker and use a whisk to combine. Cook the mixture for 1 to 2 minutes to emulsify and thicken slightly.
  5. Return the chicken pieces to the pressure cooker (skin-side up) and secure the lid. Cook for 14 to 15 minutes over moderate heat. Allow the pressure cooker to naturally release steam before safely removing the lid.
  6. Remove the chicken pieces with a slotted spoon and set aside to keep warm. Reduce the remaining coconut curry sauce over high heat until completely thickened. Season with additional salt, if desired.
  7. Pour the curry sauce over the chicken pieces and garnish with the toasted flaked almonds and chopped fresh cilantro. Serve immediately.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs:  3 g

Nutrition

  • Calories: 308
  • Sugar: 0 g
  • Fat: 25 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 17 g

Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.