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 under ‘homemade korma paste’’. 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 gluten-free meal.
Traditional chicken korma relies on dairy heavy creams and yogurt marinades to achieve a rich sauce. This version replaces dairy with full-fat coconut milk while keeping the warming profile of garam masala, cumin, and coriander intact. Korma preparations historically utilize braising techniques with nuts or seeds to thicken liquids naturally. Here, shredded coconut blends directly into the aromatics to mimic that traditional texture without requiring hours of simmering. When searing the boneless chicken thighs in the 6-quart pressure cooker, keep the heat on Saute for precisely two minutes per side until light golden edges form. Deglazing the inner pot with chicken stock prevents the high-sugar tomato paste from triggering the burn notice on your appliance. Piling the diced pumpkin or butternut squash directly on top of the protein protects the vegetables from overcooking during the ten-minute high pressure cycle. Allow fifteen minutes of natural pressure release before manually venting the remaining steam. Folding in thawed spinach and coconut milk at the very end keeps the green leaves vibrant rather than drab and muddy. The resulting dish fits paleo, Whole30, and keto parameters seamlessly when paired with zucchini noodles or cauliflower rice.
