Instant Pot Keto Chicken Curry Recipe

Chicken thighs: Boneless and skinless, these provide a tender and juicy base for the curry.

Coconut milk: Adds a rich, creamy texture and a hint of sweetness to the curry.

Curry powder: A blend of spices that gives the dish its distinctive curry flavor.

Minced ginger: Adds a fresh, zesty kick to the curry.

Minced garlic: Provides a robust, aromatic foundation for the dish.

Salt: Enhances the overall flavor of the curry.

Ground black pepper: Adds a touch of heat and depth to the dish.

Diced tomatoes: Canned tomatoes add a tangy, slightly sweet element to the curry.

When browning the chicken thighs in the Instant Pot, make sure to do it in batches if necessary to avoid overcrowding. Overcrowding can cause the chicken to steam rather than brown, which affects the flavor and texture. Proper browning enhances the depth of flavor in your keto chicken curry.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will still absorb the curry flavors well.

• coconut milk - Substitute with almond milk with a dash of coconut extract: Almond milk is low in carbs, and the coconut extract will mimic the coconut flavor.

• curry powder - Substitute with garam masala: Garam masala provides a similar depth of flavor with a slightly different spice profile.

• minced ginger - Substitute with ground ginger: Ground ginger can be used in a pinch, though it is more concentrated, so use half the amount.

• minced garlic - Substitute with garlic powder: Garlic powder is a convenient alternative, but use half the amount as it is more potent.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste.

• ground black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• canned diced tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be diced and used; they will provide a fresher taste and texture.

• Allow the chicken curry to cool completely before storing. This prevents condensation from forming inside the container, which can affect the texture and flavor.

• Transfer the cooled chicken curry into airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label each container with the date of preparation. This helps you keep track of how long the curry has been stored.

• Store the containers in the refrigerator if you plan to consume the chicken curry within 3-4 days. Ensure the refrigerator is set to 40°F (4°C) or below to maintain freshness.

• For longer storage, place the airtight containers in the freezer. The chicken curry can be frozen for up to 3 months without significant loss of quality.

• When ready to eat, thaw the chicken curry in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the chicken curry on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use the microwave, heating in short intervals and stirring in between to ensure even heating.

• If the curry appears too thick after reheating, add a splash of coconut milk or chicken broth to reach the desired consistency.

• Garnish with fresh cilantro before serving to refresh the flavors and add a touch of color.

• Stovetop Method:

  1. Place the leftover Instant Pot Keto Chicken Curry in a saucepan or skillet.
  2. Add a splash of coconut milk or water to maintain the curry's creamy consistency.
  3. Heat over medium-low, stirring occasionally to prevent sticking.
  4. Cook until the curry is heated through, about 5-7 minutes.
  5. Serve hot, optionally garnished with fresh cilantro.

• Microwave Method:

  1. Transfer the chicken curry to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap (leave a small vent for steam to escape).
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the curry halfway through to ensure even heating.
  5. Continue microwaving in 1-minute increments until the curry is thoroughly heated.
  6. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover curry in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for 15-20 minutes, or until the curry is hot.
  5. Stir halfway through the heating process for even warmth.
  6. Serve immediately.

• Instant Pot Method:

  1. Add the leftover curry back into the Instant Pot.
  2. Set the Instant Pot to the sauté mode.
  3. Stir occasionally to prevent sticking and ensure even heating.
  4. Heat until the curry is warmed through, about 5-7 minutes.
  5. Serve hot, optionally garnished with fresh cilantro.

• Slow Cooker Method:

  1. Transfer the leftover curry to a slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally.
  4. Once heated through, serve immediately.

• Instant Pot: This is the main cooking device used to sauté, pressure cook, and combine all the ingredients for the chicken curry.

• Sauté function: A feature of the Instant Pot used to brown the chicken and sauté the garlic and ginger.

• Pressure cooker lid: Essential for sealing the Instant Pot to build up pressure for cooking.

• Measuring spoons: Used to measure out the curry powder, salt, pepper, minced ginger, and minced garlic accurately.

• Measuring cup: Used to measure the coconut milk and diced tomatoes.

• Wooden spoon: Useful for stirring the ingredients together in the Instant Pot.

• Tongs: Handy for turning and browning the chicken thighs evenly.

• Cutting board: Used as a surface to prepare and mince the garlic and ginger.

• Chef's knife: Essential for mincing the garlic and ginger.

• Can opener: Used to open the canned diced tomatoes.

• Serving spoon: Used to serve the finished chicken curry.

• Serving bowl: Used to present the chicken curry when serving.

• Fresh cilantro: Optional garnish to add a fresh touch to the dish.

Pre-cut ingredients: Prepare and mince the garlic and ginger ahead of time to save a few minutes.

Use pre-diced tomatoes: Opt for canned diced tomatoes to skip the chopping step.

Batch cook: Double the recipe and freeze half for a quick meal later.

Instant pot prep: Set up your instant pot and gather all ingredients before starting to streamline the process.

Pre-measure spices: Measure out the curry powder, salt, and pepper in advance to save time during cooking.