From DN Recipes by David Nagy · Food & Beverage

INSTANT POT LOW CARB KETO PAKISTANI KARAHI CHICKEN

Published

INSTANT POT LOW CARB KETO PAKISTANI KARAHI CHICKEN
Prep Time 10 mins   Cook Time 15 mins  Total Time 25 mins
 In less than 30 minutes, reproduce an authentic restaurant quality Pakistani Karahi chicken curry recipe at home. This low carb Keto chicken recipe is a breeze to make and is also an Instant Pot Gem recipe that you can also make on the stovetop in a wide pan or wok.

Ingredients
  • 2 tablespoons oil
  • ½ cup diced or grated ginger that is not a typo, it’s really half a cup #trusturvashi
  • 1.5 pounds boneless skinless chicken thighs cut into 4 pieces each
  • 2 cups canned diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2-1 teaspoon cayenne (okay I used 2 teaspoons and love it but don't start there)
  • 1 teaspoon salt
For Finishing
  • 1/4 cup chopped cilantro or parsley
  • 2-3 tablespoons lemon juice
  • 1 teaspoon garam masala
  • Fresh ginger cut into very thin matchsticks.

For Instant Pot Gem or Stovetop
  1. Heat your Instant Pot Gem on sear/Sauté to 400F or on the stovetop, heat a nonstick 12-inch pan and when it's hot, add in the oil. You want a wide saucepan.
  2. To the hot oil, add the ginger.Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don't get a huge chunk of ginger in any one bite.  Cook the ginger for 2-3 minutes until the sides start to brown.
  3. Add the chicken and let the chicken sear on one side and then flip over.
  4. Add tomatoes and stir well.
  5. Mix in all the spices and stir.
  6. Cover the pot. Now, you're going to cook this lovely, fragrant mixture until it is all well-cooked. Do NOT add water. Stir once in a while.
  7. As the chicken and tomatoes cook, you're going to see the tomatoes mushing down, the chicken cooking and the sauce, or the gravy as we would call it, getting thicker and more homogenous.
  8. Soon, you will see a thin film of oil forming on the top. Some of this oil is what you added, some of it is what's being rendered out of any fat that was on the chicken. This is your best sign that the dish is ready to eat. This will take about 10-15 minutes.
  9. Add all the finishing ingredients and have at it!

Directions for the Instant Pot
  1. Heat your Instant Pot and when it's hot, add in the oil. To the hot oil, add the ginger. Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don't get a huge chunk of ginger in any one bite.  Cook the ginger for 2-3 minutes until the sides start to brown.
  2. Add the chicken, tomatoes, and spices, and stir well. You do not need to add any more water.
  3. Close the lid and cook at high pressure for 5 minutes, and let it release pressure naturally for 10 minutes. Then release all remaining pressure.
  4. Add all the finishing ingredients and have at it!

Recipe Notes
  • You can use fresh tomatoes but if you do that in the Instant pot, add ¼ cup of water just in case your tomatoes aren’t juicy enough.
  • Do not use dried ginger for this dish
  • Omit cilantro if you hate it. You can substitute parsley if you’d like

Nutrition Facts
INSTANT POT LOW CARB KETO PAKISTANI KARAHI CHICKEN
Amount Per Serving
Calories 202Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 1g5%
Total Carbohydrates 5g2%
Dietary Fiber 1g4%
Sugars 2g
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.