INSTANT POT® KETO CHICKEN CURRY
Chicken curry can be keto-friendly if a few changes are made. Make sure to watch the carb count on your coconut milk and serving size. Some vegetables (mushrooms, bell peppers, broccoli, sugar snap peas -use sparingly- etc.,) may be added, just take the carb count into consideration. If desired, serve with cauliflower rice.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 5.8 g, Cholesterol 91.9 mg, Fat 26.9 g, Fiber 1.2 g, Protein 17.6 g, SaturatedFat 16.5 g, Sodium 152.5 mg, Sugar 1.4 g
LOW CARB MEXICAN PEAS
Mexican Street Foods are for the most part, quick and easy to prepare using simple ingredients with big flavors. This recipe for Low Carb Mexican Peas is our Keto version of the popular Mexican Street Food Esquites. The hot peas melt the butter and sour cream into a delicious sauce, it's so good that you'll be licking the bowl!
Provided by Gerri
Categories Lunch
Time 15m
Number Of Ingredients 8
Steps:
- Melt the butter in a heat proof bowl, add the sour cream. lime juice, chilli powder and half the feta cheese. Mix well and set aside.
- Put the water and salt into a pot and bring to the boil. Add the peas and boil for 3 minutes, until cooked through.
- Drain the peas well and add to the sour cream mix. Stir until the mixture has melted and the peas are coated.
- Serve the peas sprinkled with the remaining feta. Enjoy!
Nutrition Facts : Calories 303 kcal, Carbohydrate 10 g, Protein 4 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 76 mg, Sodium 992 mg, Fiber 4 g, Sugar 1 g, ServingSize 0.5 cup, UnsaturatedFat 7 g
KETO CREAMY CHICKEN AND VEGETABLE BAKE
This creamy chicken and vegetable is low carb and high fat, everything you want in a keto dish! I have only made it once so far and it turned out delicious! If you have any tips or improvements, please let me know! This is a large recipe that you can easily get 8 to 10 servings from. I cook most of my keto meals this way, so we can then dish up all the leftovers into meal prep containers for lunches.
Provided by Kim Frost
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon butter over medium heat in a large pot. Add bacon, onion, and garlic; cook until onion is soft, about 5 minutes. Add chicken and cover the pot. Cook until chicken is no longer pink in the centers, stirring occasionally, about 10 minutes.
- Stir in broccoli, cauliflower, leek, mushrooms, chicken stock, and garlic and herb seasoning. Replace the lid and cook until vegetables are soft, about 10 minutes.
- Meanwhile, heat a saucepan over medium heat. Add remaining butter and heavy cream and heat through, 2 to 3 minutes. Add cream cheese and cook until melted, stirring often, 3 to 4 minutes. Remove sauce from heat. Stir in Parmesan cheese.
- Drain and discard excess liquid from chicken mixture, if necessary. Transfer mixture to a large baking dish. Pour sauce on top and add grated Cheddar cheese.
- Bake in the preheated oven until cheese is melted and browned to your liking, about 10 minutes.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 12.7 g, Cholesterol 103.7 mg, Fat 24.8 g, Fiber 3.7 g, Protein 24.5 g, SaturatedFat 13.7 g, Sodium 511 mg, Sugar 4.6 g
COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE
This flavorful keto chicken curry recipe (a.k.a. coconut curry chicken) is EASY, with a secret trick! You're just 10 ingredients and 30 minutes away from low carb coconut cream curry.
Provided by Maya Krampf
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
- Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
- Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.
Nutrition Facts : Calories 251 kcal, Carbohydrate 8 g, Protein 14 g, Fat 17 g, SaturatedFat 10 g, Sodium 233 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
KETO CREAMY CHICKEN SOUP
This keto creamy chicken soup is a hearty bowl of comfort that will keep you warm all winter! Best of all, it only takes 30 minutes of cooking making it the perfect soup for any day of the week.
Provided by LowCarbingAsian
Categories Soup
Time 40m
Number Of Ingredients 13
Steps:
- Gather all the ingredients.
- Chop bacon into slices and chicken into 1/4 x 1/4 inch cubes.
- Chop onions, celery, mushrooms, green onions and set aside.
- Add sliced bacon into Instapot and saute for 2-3 minutes until the pot is well coated with the bacon oils. Note - you may need to spray cooking oil in the Instapot to avoid sticking.
- Add chopped brown onions into Instapot and cook for another 2-3 minutes until onions are fragrant and translucent.
- Add cubed chicken, chopped celery, mushrooms.
- Pour the chicken broth into the Instapot and add salt, black pepper, garlic powder and butter. Mix until all ingredients are well combined and place cover on Instapot. Pressure cook on high for 30 minutes. Note - if cooking on a stove top, cook for 50-70 minutes on medium low heat.
- Once done, quick release the pressure from the Instapot and remove the lid. Add heavy cream and Xanthan Gum into the Instapot and cook for 1-2 more minutes while stirring to allow the Xanthan Gum to dissolve. Transfer soup to serving bowl and sprinkle on chopped green onions.
Nutrition Facts : Calories 312 kcal, Carbohydrate 5 g, Protein 14 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 110 mg, Sodium 861 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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