Instant Pot,  Lunch & Dinner

Whole30 Indian Chicken Curry

Today I am coming with a recipe for Whole30 Indian Chicken Curry.

When your love for Indian food is so strong, you cannot go around without it for 30 days 😀 That’s when you unleash your creativity and make your favorite dish Whole30 approved.

I cannot say it tastes better than my favorite takeout, Butter Chicken, but it does taste quite good. I was a bit surprised how well this recipe turned out.

This Whole30 Indian Chicken Curry is an excellent alternative to traditional Indian dishes that use heavy cream and butter. You will love this recipe if you are looking for a lighter, less calorie-dense, and healthier version.

You can eat it with regular rice or cauliflower rice, whatever fits into your diet. I highly recommend eating it with cauliflower rice. It tastes great, and it’s so light! You won’t taste the cauliflower at all, so don’t worry about that.

This recipe is Instant-Pot friendly, but don’t worry if you don’t have one. You can easily make it in a regular pot; it will take a bit more time to prepare it. Follow the same instructions; just simply swap the Instant Pot to a regular one.

Yields3 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 1 lbs chicken breast
 1 can diced tomatoes
 1 can unsweetened coconut milk
 ½ cup tomato paste
 ½ large onion
 2 tsp ghee
 1 tsp salt
 2 tsp garlic powder, ground ginger, turmeric, paprika, garam masala, nutmeg

1

Select Sauté setting and heat the ghee. Add chopped onion and cook until translucent. Add the spices and saute for 2 minutes.

2

Add the canned tomatoes, tomato paste, and coconut milk and mix well. Add the chicken breast and stir to coat in the sauce.

3

Lock the lid and set the Pressure Release to Sealing. Set the cooking to 8 minutes at high pressure.

4

Let the pressure release naturally. Taste and add more salt and pepper if necessary. Serve with cauliflower rice.

Nutrition Facts

Servings 3


Amount Per Serving
Calories 298
% Daily Value *
Total Fat 18.9g30%
Cholesterol 32.1mg11%
Total Carbohydrate 18.1g7%
Dietary Fiber 3.8g16%
Sugars 11.2g
Protein 15.4g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 lbs chicken breast
 1 can diced tomatoes
 1 can unsweetened coconut milk
 ½ cup tomato paste
 ½ large onion
 2 tsp ghee
 1 tsp salt
 2 tsp garlic powder, ground ginger, turmeric, paprika, garam masala, nutmeg

Directions

1

Select Sauté setting and heat the ghee. Add chopped onion and cook until translucent. Add the spices and saute for 2 minutes.

2

Add the canned tomatoes, tomato paste, and coconut milk and mix well. Add the chicken breast and stir to coat in the sauce.

3

Lock the lid and set the Pressure Release to Sealing. Set the cooking to 8 minutes at high pressure.

4

Let the pressure release naturally. Taste and add more salt and pepper if necessary. Serve with cauliflower rice.

The Easiest Indian Chicken Curry

Are you looking for more Whole30 approved recipes? Try my new favorite Roasted Potatoes and Kale Hash with Eggs or Breakfast Frittata!

If you have tried this recipe, let me know how you liked it! Take a picture and tag it #simplypaya on Instagram!

Join me on Instagram & Facebook for more yummy and healthy food!

✨ P.

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