Instant Pot Pumpkin Chicken Curry (Paleo, Whole30, Keto)
Easy Instant Pot Pumpkin Chicken Curry with coconut milk cream and korma spice blend. Paleo, Whole30, and Keto friendly.
Easy Instant Pot Pumpkin Chicken Curry with coconut milk cream and korma spice blend. Paleo, Whole30, and Keto friendly.
- 2 tbsp tomato paste
- 1 cup chicken stock
- 1 tsp sea salt
- 2 tsp coriander powder
- 2 tsp garam masala powder
- 5 large garlic cloves ( peeled)
- 1 tbsp sliced fresh ginger
- 1 fresh serrano ( fresno, or jalapeno green or red pepper)
- 4 tbsp shredded coconut
- â½ cup cilantro or parsley (+ more for garnish)
- â…› tsp cayenne pepper
- 2 tsp cumin powder
- 1.5 tsp turmeric powder
- 2 tbsp ghee
- 2 large shallots ( sliced lengthwise)
- 2 lbs chicken thighs ( skinless/boneless)
- 1 lb. pumpkin or butternut squash (,dice to roughly 1 â½
- â½ cup full fat coconut milk
- 10 oz. frozen spinach (, defrosted & squeezed out liquid)
- 2-3 tbsp coconut yogurt ((optional))
- Carbohydrate 6.50719823317611 g
- Cholesterol 16.2888372924902 mg
- Fat 7.96270528738366 g
- Fiber 1.17615154504094 g
- Protein 3.20025614554125 g
- Saturated Fat 4.74689587792786 g
- Serving Size 1 1 people (388g)
- Sodium 532.634210710282 mg
- Sugar 5.33104668813518 g
- Trans Fat 0.584109399358657 g
- Calories 107 calories
Step-by-step
- Blend garlic, ginger, chili, coconut, and cilantro in a mini food chopper (a 4-cup work bowl). Pulse a few times until they are finely chopped. Set aside in one bowl.
- Combine cayenne, garam masala, cumin, coriander, turmeric, and sea salt in a second bowl. Set aside.
- In a 6-quart Instant Pot, press Saute function - when the panel shows Hot, add 2 tbsp ghee and 2 shallots. Season with a pinch of salt and saute until fragrant (about 10 seconds).
- Add chicken thighs and lightly sear them for about 2 minutes each side. Press Cancel.
- Add 1 cup chicken stock and use a wooden spoon to scrape the bottom of the inner pot to deglaze and make sure nothing is stick to the bottom.
- Add 2 tbsp tomato paste, blended herbs, and the rest of dry spice seasonings. Give it a stir then add diced butternut squash or pumpkins on top of the chicken.
- Close the lid - Seal the valve - Manual - High pressure - 10 minutes.
- Wait 15 minutes then quick release.
- Add coconut milk and spinach to the pot. Gently stir and garnish with chopped cilantro or parsley. (Optional) Stir-in 2-3 tbsp coconut yogurt.
- Serve over lightly sautéed cauliflower rice, broccoli rice, zucchini noodles, roasted potatoes, or steamed rice for a gluten-free meal.
My Go-To Weeknight Dinner: Instant Pot Pumpkin Chicken Curry
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Between work deadlines, school pick-ups, and the never-ending to-do list, a quick and easy dinner is often the only thing that can save my sanity. That's where my Instant Pot Pumpkin Chicken Curry comes in. This recipe has become a staple in our household, and I'm excited to share it with you. Not only is it incredibly flavorful and satisfying, but it's also surprisingly simple to make, even on the busiest of weeknights. The creamy coconut milk sauce, perfectly spiced with warm korma notes, coats tender chicken thighs and sweet pumpkin, creating a symphony of flavors that both my family and I adore.
What truly sets this recipe apart is its versatility. The base recipe is Paleo, Whole30, and Keto-friendly, meaning it caters to various dietary needs and preferences. I often adjust it based on what we have on hand or what my family is craving. Sometimes I add extra spinach for a boost of greens, other times I swap the chicken for shrimp or tofu for a lighter meal. The beauty of this recipe lies in its adaptability. Feel free to experiment with different vegetables, protein sources, or spices to make it your own. The outcome is consistently delicious and satisfying.
Why I Love This Recipe:
- Speed and Convenience: The Instant Pot does most of the work, making this a truly quick and easy meal. From start to finish, it takes less than 30 minutes.
- Flavor Explosion: The combination of pumpkin, coconut milk, and warm spices creates a richly flavorful curry that's both comforting and exciting.
- Dietary Flexibility: Adaptable to various dietary needs and preferences; naturally Paleo, Whole30, and Keto-friendly.
- Leftovers are Amazing: This curry tastes even better the next day, making it perfect for meal prepping.
Beyond the Recipe:
This curry isn't just a meal; it's a journey. The aroma that fills my kitchen while it's cooking is enough to transport me to a warmer climate, evoking feelings of comfort and coziness. It's the kind of meal that brings people together, fostering conversations and shared moments around the dinner table. It reminds me of family dinners from my childhood, and I love that I can now create those same kinds of memories for my own family. The simple act of preparing and sharing this meal is a small but significant way I nurture my family and express my love.
I encourage you to give this Instant Pot Pumpkin Chicken Curry a try. I'm confident it will quickly become one of your go-to weeknight dinners. Let me know in the comments how it turns out for you and any variations you try! Happy cooking!
