Instant Pot Tandoori Chicken Curry
This warming and spicy Instant Pot Tandoori Chicken Curry recipe is a simple weeknight meal, ready in 25 minutes and appropriate for most diets including low carb and paleo.
Servings: 5 servings
Calories: 589kcal
Equipment
- Instant Pot
- Slotted spoon
- Whisk
Ingredients
- 2 lb Chicken thighs
- 1 can Coconut milk
- 2 teaspoon Garlic powder
- 2 tsp Coriander
- 2 teaspoon Cumin
- 2 teaspoon Paprika
- 1 teaspoon Turmeric
- 1 teaspoon Cayenne pepper Reduce to make less spicy
- ½ teaspoon Ground ginger
- ⅛ teaspoon Ground cloves
- ⅛ teaspoon Ground nutmeg
- 1 teaspoon Pink Himalayan salt
- 2 tablespoon Honey Omit for Whole30 or sub for a teaspoon of pure stevia for keto
- 2 tablespoon Tomato paste
- 1 teaspoon Tapioca starch
Instructions
- Combine the coconut milk, salt, spices, honey and tomato paste in the crock of the Instant Pot. Whisk together. Add the chicken thighs.
- Close the lid and seal. Set to the "meat" setting or high. Cook for 10 minutes pressurized and 5 minutes natural release.
- Remove the chicken from the crock using a slotted spoon. Set aside.
- Add the tapioca starch and whisk to allow the curry sauce to thicken. Add the meat back in.
- With two forks, shred the chicken in the crock. Allow the chicken to marinate in the sauce for 10 minutes with the heat off.
- Stir and serve with rice or cauliflower rice.
Nutrition
Serving: 1cup | Calories: 589kcal | Carbohydrates: 13g | Protein: 32g | Fat: 47g | Saturated Fat: 23g | Cholesterol: 178mg | Sodium: 153mg | Potassium: 607mg | Fiber: 1g | Sugar: 7g | Vitamin A: 755IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 5mg
