Kosher salt and freshly ground black pepper, to taste
1 (14.5-ounce) can petite diced tomatoes
1 (8-ounce) can tomato sauce
1/2 cup chicken stock
2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1/2 cup heavy cream
2 tablespoons Coconut Flour
1/4 cup chopped fresh cilantro leaves, divided
1 Cup Cauliflower rice or Miracle Noodle or Nooodle Rice
Low Carb Naan or Low carb tortillas
Prepare Cauliflower rice or Miracle Noodle/Nooodle Rice per directions.
Place a 6-qt Instant Pot® on to the high saute setting. Add butter, onion and bell pepper. Cook, stirring frequently, for about 3-5 minutes. Stir in garlic, ginger, garam masala, turmeric, paprika, cumin and cayenne pepper ( optional), if using, until fragrant, about 1 minute; season with salt and pepper, to taste.
Stir in diced tomatoes, tomato sauce, chicken stock and chicken.
Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure .
In a small bowl, whisk together heavy cream and Coconut flour; set aside.
Select high sauté setting. Stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in cilantro; season with salt and pepper, to taste.