This Keto Coconut Ginger Chicken works well in the Instant Pot or the Slow Cooker and serves well as a soup by itself or over brown rice (if you aren’t going low carb) or over cauliflower rice (if you want it Paleo, keto, and low carb).
Servings : 6
Ingredients
- 2 1/2 lbs boneless, skinless chicken breast
- 2 Tbsp bottled minced garlic
- 1 Tbsp coconut oil
- 2 Tbsp unsalted butter or ghee
- fresh ginger 2 inch piece
- 1 yellow onion chopped
- 2 cans coconut milk full fat, no sugar or red tier ingredients
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 2 tsp salt
- 1 tsp pepper
Need to make a plan?This recipe is already preloaded in MyFoodPlanet!
Instructions
Instant Pot Instructions
- Mix the spices (salt, pepper, turmeric, coriander, and cumin) in a small bowl and set aside.
- In a small food processor, pulse the onion, garlic, and ginger until it forms a chunky paste.
- Press "saute" on your Instant Pot and add the coconut oil and butter or ghee. We used ghee during our test.
- Place the chicken breasts in the Instant Pot to sear. Remove when they are brown on all sides.
- Now add the mixture from the food processor to the Instant Pot and cook for 2-3 minutes on saute.
- Add the spice mixture to the Instant Pot and mix well. Cook for 2-3 more minutes.
- Add the chicken back to the Instant Pot
- Open the cans of coconut milk and remove the cream that has separated from the liquid and put it aside in a bowl. Pour the liquid into the Instant Pot and mix with the other ingredients.
- Close the Instant Pot lid, set pressure release knob to sealing, push "meat/stew" button and then use the down arrow to change the time to 20.
- When the Instant Pot is done cooking, you can allow the pressure to release naturally over time or you can manually release the pressure with the knob (carefully). When pressure is released and lid can be removed, remove the lid.
- Add the coconut cream and stir well.
- Close Instant Pot lid again but leave pressure release knob in venting position. Push slow cook and then use the adjust button to change to "more". Let it cook for 15-30 minutes to incorporate the cream. Then serve.
Slow Cooker Instructions
- Mix the spices (salt, pepper, turmeric, coriander, and cumin) in a small bowl and set aside
- In a small food processor, pulse the onion, garlic, and ginger until it forms a chunky paste.
- In a large skillet, melt the butter or ghee and the coconut oil. Add the chicken and sear on all sides. Remove.
- Add the mixture from the food processor and saute for 2-3 minutes. Then add the spice mixture, mix well, and cook for 2-3 more minutes.
- Add the chicken and everything from the skillet to the slow cooker. Open the cans of coconut milk and remove the cream that has separated from the liquid and put it aside in a bowl. Pour the liquid into the slow cooker and mix with the other ingredients.
- Cook on low for 4 hours. Then add the coconut cream and continue cooking for 30 minutes and then serve.
Tried this recipe?Let us know how it was!
This Post Has 0 Comments