Instant Pot Chicken Curry (Paleo, Whole30, easy) (Edit recipe)

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A simple, delicious, and healthy meal that is great for weeknights or meal prepping for the week. This Instant pot curry can be made in the Instant Pot, Crock-Pot, or on the stove. It is versatile, collagen-rich, and delicious!

PREP TIME

COOK TIME

INGREDIENTS

16

Serves: 6

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Instant Pot Instructions

  1. Combine spices in a bowl (masala powder, chili powder, turmeric, smoked paprika) and set aside.
  2. Turn Instant Pot to saute function and add half of the ghee. Once the ghee is melted add in garlic, shallots, and ginger root. Season with salt and pepper and saute for 2 -3 minutes.
  3. Add in spices and cook for an additional 1 min or until fully combined with vegetables. Add in cubed chicken thighs, tomatoes, chicken bone broth, and coconut milk.
  4. Close and lock the lid. Set Instant pot to manual high pressure for 10 min.
  5. Once done, let the pressure release naturally for 10 min, then turn the valve to quick release.
  6. Serve on cauliflower rice or steamed rice is not paleo or Whole30, garnish with fresh cilantro.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:287
Fat:18 g
Carbohydrates:1 g
Protein:32 g
Cholesterol:18 g
Sodium:91 mg
Fiber:1 g
Sugars:0 g
Sugar Alcohol:0 g
Calculated per serving.
Egg Free Gluten Free Grain Free Keto Nut Free Paleo Poultry Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Whole30

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