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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.
Course
Main Course
Cuisine
Indian
Keyword
gluten free, keto, low carb, paleo, whole30
Cook Time
15
minutes
minutes
Resting Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
5
servings
Calories
589
kcal
Author
Amanda McGillicuddy
Equipment
Instant Pot
Slotted spoon
Whisk
Ingredients
2
lb
Chicken thighs
1
can
Coconut milk
2
tsp
Garlic powder
2
tsp
Coriander
2
tsp
Cumin
2
tsp
Paprika
1
tsp
Turmeric
1
tsp
Cayenne pepper
Reduce to make less spicy
½
tsp
Ground ginger
⅛
tsp
Ground cloves
⅛
tsp
Ground nutmeg
1
tsp
Pink Himalayan salt
2
tbsp
Honey
Omit for Whole30 or sub for a tsp of pure stevia for keto
2
tbsp
Tomato paste
1
tsp
Tapioca starch
US Customary
-
Metric
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:
1
cup
|
Calories:
589
kcal
|
Carbohydrates:
13
g
|
Protein:
32
g
|
Fat:
47
g
|
Saturated Fat:
23
g
|
Cholesterol:
178
mg
|
Sodium:
153
mg
|
Potassium:
607
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
755
IU
|
Vitamin C:
1
mg
|
Calcium:
38
mg
|
Iron:
5
mg