Low Carb Chicken Curry Recipe
Low Carb Chicken Curry recipe for a spicy low carb chicken recipe to add to your meal-preps. If you're loving your Instant Pot, give this recipe a try. It's quick to put together and dinner will be on the table in under an hour.
Servings: 4
Calories: 244kcal
Ingredients
- 3 medium frozen chicken breasts
- 1/2 small yellow onion, diced
- 1/2 tsp. pure liquid stevia or low carb sweetener of your choice
- 1/2 tsp. ground ginger
- 2 tbsp. garlic powder
- 2 tsp. curry powder
- 2 tsp. ground cumin
- 1/4 tps. ground cloves
- 1 tbsp. apple cider vinegar
- 1 tbsp. lemon juice
- 1 teaspoon xanthan gum
Instructions
- Put all ingredients into your Instant Pot insert and stir to coat the chicken with the spices. I didn't add any water, but most people will tell you to add 1 cup water to the IP. I leave that up to you. But if you do, I strongly recommend making this with the chicken resting on the basket-style grate that the IP comes with to cook the chicken above the water instead of in it.
- Cook on the Meat setting for 40 minutes.
- Do a quick release.
- Transfer the chicken to a plate or bowl for shredding.
- In the liquid that is left behind in the IP, add the arrowroot powder or xanthan gum to thicken it. Whisk thoroughly to avoid clumps.
- Return the shredded chicken to the sauce and serve over cauliflower rice to complete the dish.
- Season with salt and pepper to taste.
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 8g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 229mg | Potassium: 810mg | Fiber: 2g | Sugar: 0g