Put your Instant Pot to good use with this delicious Keto chicken curry recipe that boasts the perfect blend of spices.
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How I Made This Keto
Curry is naturally filled with many keto-friendly ingredients, but a few common additions can derail your low-carb diet. Here’s how I kept this recipe both tasty and low-carb:
- Potatoes: Some curries include potatoes, but they’re a no-go for keto. This recipe skips them entirely.
- Sugar: Many recipes sneak in sugar or brown sugar, which isn’t necessary for great curry flavor. We skip the sugar entirely.
- Yogurt: While traditional, yogurt can be high in carbs. Instead, we use coconut milk for richness without the carbs.
- Cornstarch: This thickening agent is off-limits for keto. We rely on the coconut milk to achieve a creamy texture.
- Vegetable Oil: Not the best choice for anyone, so we use coconut oil instead.
The real key to a great curry is in the spices. For this recipe, Thai red curry paste brings all the necessary flavors together beautifully.
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The Side Show
Traditional sides like white rice are a no-go on keto. Instead, serve this curry over cauliflower rice to keep it low-carb and just as satisfying.
More Instant Pot Magic
Looking for more quick and healthy meals? Check out our list of 33 fast Keto pressure cooker recipes for delicious and guilt-free dining.
Ingredients
- 3 tablespoons (15 g) flaked almonds
- 6 chicken thighs (with skin on) (900 g)
- Salt, to taste
- 1 tablespoon (15 ml) coconut oil
- 2 tablespoons (32 g) Thai red curry paste
- 1 cup (240 ml) coconut milk
- Chopped fresh cilantro, for garnish
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Instructions
- Toast the Almonds: In a hot, dry pan, toast the flaked almonds until golden. Remove from the pan and set aside.
- Season the Chicken: Season both sides of the chicken thighs with salt.
- Sear the Chicken: Heat the coconut oil in your Instant Pot and fry the chicken pieces skin-side down until golden and crispy. Remove the chicken and set aside skin-side up.
- Prepare the Curry Sauce: Pour off any excess fat from the Instant Pot. Add the Thai red curry paste and coconut milk, whisking to combine. Cook for 1-2 minutes until slightly thickened.
- Pressure Cook: Return the chicken to the Instant Pot (skin-side up), secure the lid, and cook for 14-15 minutes. Allow the pressure to naturally release before opening the lid.
- Finish the Sauce: Remove the chicken and keep warm. Reduce the curry sauce over high heat until thickened. Adjust seasoning with salt if needed.
- Serve: Pour the thickened curry sauce over the chicken, garnish with toasted almonds and chopped cilantro. Serve immediately.
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What to Serve with Chicken Curry?
Traditionally served over basmati rice, this keto version is perfect with sautéed cauliflower rice.
Chicken Curry Instant Pot: Variations
- Non-Pulled Chicken: For intact chicken pieces, reduce pressure cooking time to 10 minutes with a quick release.
- Spicy Curry: Add ¼ teaspoon of cayenne pepper for extra heat.
- Coconut Curry: Use a can of unsweetened coconut milk, focusing on the cream for a thicker sauce.
- Chicken Breasts: You can substitute chicken breasts, reducing the cooking time to 10 minutes. For chunkier pieces, further reduce the cooking time.
Enjoy this flavorful Keto Instant Pot Chicken Curry and feel great about sticking to your low-carb lifestyle!
