This creamy chicken curry is made in the Instant Pot, so it's a quick and easy meal for weeknights or weekends. You can use any curry powder that you have on hand, so the finished dish can be as spicy or as mild as you like, and it is suitable for paleo, keto, gluten-free, and low carb diets.
1 1/2tablespoonscurry powderRed curry is my favorite, but you can use any curry powder you have.
1canfire-roasted diced tomatoes
1 1/2canscoconut milkget the full fat version or you will be sorry
Place the chicken breasts in the Instant Pot. Mix in garlic, curry, turmeric, tomatoes, salt, pepper, and the just the liquid from the coconut milk. (Reserve the cream from the coconut milk; you will add it after cooking.)
Set the pot to manual or high for 8 minutes. Once finished, do a quick release.
Remove the chicken from the pot, but leave the sauce behind. Add in the coconut cream and coconut oil. Sauté in the pot for 10 minutes to reduce and thicken the sauce.
Serve the chicken over white rice or cauliflower rice. Drizzle extra sauce over everything.