Chicken Curry

  

Yield: 6 servings 
Preparation Time: 15 minutes 
Cooking Time: 18 minutes 

Ingredients: 
- 1 ½ pound grass-fed boneless, skinless chicken breasts 
- 3 garlic cloves, crushed 
- 1 ½ tablespoon curry powder 
- 1 teaspoon ground turmeric 
- 1 (14 ounces) can diced tomatoes 
- Salt and freshly ground black pepper, to taste 
- 1 (14 ounce) cans full-fat coconut milk 
- 6 ounces coconut cream 
- 2 tablespoons coconut oil 
- 2 tablespoons chopped fresh cilantro 

Directions: 
1. In the pot of the Instant Pot, add all of the ingredients except the coconut cream and coconut oil and stir to combine. 
2. Secure the lid and place the pressure valve to the “Seal” position. 
3. Select “Manual” and cook under “High Pressure” for about 8 minutes.  
4. Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release. 
5. Remove the lid and select “Sauté.” 
6. Stir in the coconut cream and coconut oil and cook for about 10 minutes.  
7. Select “Cancel” and with a slotted spoon transfer the chicken breasts onto a cutting board. 
8. Cut the chicken breasts into desired-sized pieces. 
9. Return the chicken into the sauce and stir to combine. 
10. Serve immediately with the garnishing of cilantro. 

Nutrition Information per Serving:  
Calories: 569 
Fat: 43.8 grams 
Carbohydrates: 10 grams  
Protein: 36.7 grams