Ingredients
4
4 servings
- •3 tablespoons ghee (clarified butter)
- •1 tablespoon tomato paste
- •1 tablespoon red curry paste
- •2 (5 ounce) boneless skinless chicken breasts, cut into 1-inch pieces
- •0.5 cup chopped onion
- •2 cloves garlic, minced
- •0.5 cup coconut milk
- •0.33333334326744 cup heavy whipping cream
- •1 teaspoon yellow curry powder
- •0.5 teaspoon garam masala
- •0.5 teaspoon ground turmeric
- •1 pinch stevia-erythritol sweetener (such as Truvia®)
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to heat up, then add ghee, tomato paste, and curry paste. Cook and stir until paste starts to sizzle, about 3 minutes. Stir in chicken, onion, and garlic and saute for 3 to 5 minutes. Stir in coconut milk and cream until combined. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in curry powder, garam masala, turmeric, and sweetener.
Nutritional Facts
Per 4 servings
- Calories: 306
- Carbohydrate: 6g
- Fat: 27g
- Fiber: 1g
- Protein: 18g
- Sugar: 1g
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