Discover the Authentic Flavor of Indian Chicken Curry

The pot lid rattles and you know dinner is almost ready.

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You catch that sound and feel a little relief after a long day. The kitchen fills with warm scents of garlic and ginger mingling with turmeric. It’s that kinda smell that makes you wanna get to the table fast.

Pressure cooking your curry saves you a bunch of time. Instead of waiting forever for the chicken to get tender, you get juicy meat wrapped in spice goodness in less than an hour. Plus it’s so easy to do all from scratch.

It’s kinda satisfying to hear the valve hiss as the cooker builds pressure and then the sealing ring works its job keeping everything tight and flavorful inside. When you do a natural release, you know the curry’s just gonna be melt-in-your-mouth good. Or a quick release if you’re in a rush.

What Makes Pressure Cooking Win Every Round

• Speeds up cooking time so you don’t wait all day for tough chicken.
• Keeps moisture locked in, making your chicken juicy and tender, heck yeah.
• Your spices smell stronger and blend better when under pressure.
• Mainly one pot to clean, less mess equals less stress.
• Easy natural release or quick release options to fit your schedule.

What Goes Into the Pot Today

• 3-5 tablespoons of butter, oil, or ghee to start the base.
• 7-8 large skinless chicken legs, around 1 kilogram, the star protein for this curry.
• 2 whole cardamom pods to add that subtle warm lift to your sauce.
• 1 medium finely chopped onion giving the curry its golden sweetness.
• 29 tablespoons or about 15 grams of finely chopped garlic cloves to punch the flavor.
• 2 tablespoons fresh ginger, chopped real fine to keep that zing in every bite.
• 2 whole green chilies for just enough heat without the sweat.
• Spices: 3 tablespoons turmeric, 9 teaspoon cayenne, 1 tablespoon paprika for color and depth.
• 9 cup heavy cream to make it rich and creamy but still low carb friendly.
• Fresh coriander roughly chopped to sprinkle on top when you serve, fresh green and bright.

You also need water on standby for frying and to build your gravy according to the consistency you like.

Walking Through Every Single Move

First, heat your choice of butter, oil, or ghee right in your pressure cooker on medium. Don’t rush this part; you gotta get it hot enough to flavor the spices good.

Drop the cardamom pods in and sauté them for about one to two minutes. You’ll smell that fragrant spicy touch right away, super inviting.

Next, add the chopped onions. Cook these till they turn golden brown. This takes around 8 to 10 minutes and it’s worth the wait. Stir often cause you don’t want 'em to burn.

Now toss in the finely chopped garlic, ginger, and those green chilies. Cook everything together for another few minutes so the flavors start to join forces.

Sprinkle in turmeric, cayenne pepper, and paprika. Stir it all, making sure the spices coat every bit in the pot. Your kitchen is gonna smell amazing right about now.

Add the chicken legs and coat them well with that spicy mix. Put the lid on and set your pressure cooker to medium heat. Cook it for 20 to 25 minutes, turning the chicken occasionally so it cooks evenly and doesn’t stick.

Once cooked, carefully do a natural release or quick release if you can’t wait. Open the lid, uncover the pot and simmer for five more minutes to thicken the sauce. Add salt and pepper to your taste. Your curry is ready to serve.

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Smart Shortcuts for Busy Days

• You can swap fresh garlic and ginger for pre-chopped jars from the store. It’s not quite the same but works in a pinch.
• Buy chicken legs already trimmed if you want to skip prep. Just make sure they’re skinless to keep it low carb.
• Use frozen chopped onions when you don’t have time for chopping. Just squeeze out excess moisture first.
• Pre-measure your spices into little containers the night before. Then you just dump 'em in as you go—super easy and no guesswork.

What It Tastes Like Fresh From the Pot

The first bite hits you with creamy warmth that’s kinda nutty from the butter and heavy cream. You get the soft chicken that’s soaked up all those rich spices.

The turmeric and paprika make the curry look golden, but it’s the cayenne and green chilies that bring a little tingle to your tongue. Not too much heat, just enough to keep you coming back.

Even though it’s low carb, the creamy sauce doesn’t feel light or watery. It’s thick and luscious and kinda perfect for soaking up with a little cauliflower rice or just on its own.

Fresh coriander on top gives every spoonful a bright fresh hit that balances all the warmth and creaminess like a pro.

Making It Last All Week Long

Got leftovers? No worries, this curry keeps real good in the fridge. Let it cool down completely before popping it in an airtight container. It should last about three to four days.

If you wanna go longer, freezing is your friend. Portion it into smaller containers and freeze. It stays tasty for 1 to 2 months. Just thaw it in the fridge overnight then reheat gently on stove.

When reheating, add a splash of water or cream if the sauce gets too thick. Heat it on low so the chicken stays tender and doesn’t dry out.

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Everything Else You Wondered About

• Can I use chicken breast instead? You can, but chicken breast cooks faster and might dry out. Adjust cooking time down and keep an eye when pressure cooking.
• What if I don’t have green chilies? Fresh jalapeno or serrano peppers can work. Or skip 'em, just add a little extra cayenne to keep some heat.
• How important is the sealing ring? It’s super important. It keeps your pressure cooker sealed tight so all the steam stays inside and cooks your food right.
• Do I have to do a natural release? Natural release is best for tender meat but quick release works fine if you’re in a hurry. Just watch out for that valve hiss when you let steam out fast.
• Can I make this dairy-free? Sure thing. Swap heavy cream for coconut cream or almond milk for a slightly different but still creamy finish.
• How thick should the gravy be? Thick but pourable. After you do the cooking, simmer uncovered a while to let sauce thicken a bit. Add water if it gets too thick while reheating.

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Low Carb Indian Chicken Curry from Scratch

An authentic low carb Indian chicken curry made from scratch with cream, turmeric, garlic, and tender chicken legs simmered in a pressure cooker for depth of flavor and melt-in-your-mouth texture.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Cuisine Mediterranean

Servings 6 servings

Calories 480 kcal

Equipment

• 1 Pressure cooker with lid

Ingredients

  

Main Ingredients

• 3-5 tablespoons Butter, oil, or ghee to start the base
• 7-8 Chicken legs large, skinless, around 1 kilogram
• 2 Cardamom pods whole
• 1 Onion medium, finely chopped
• 2.5 tablespoons Garlic finely chopped cloves
• 2 tablespoons Fresh ginger finely chopped
• 2 Green chilies whole
• 3 tablespoons Turmeric
• 0.5 teaspoon Cayenne pepper
• 1 tablespoon Paprika
• 0.5 cup Heavy cream
• 0.5 cup Fresh coriander roughly chopped
• Water for frying and building gravy as needed
• Salt and pepper to taste

Instructions

 

Instructions

• Heat butter, oil, or ghee in the pressure cooker over medium heat until hot.
• Sauté cardamom pods for 1-2 minutes until fragrant.
• Add chopped onions and cook until golden brown, about 8-10 minutes. Stir often.
• Add garlic, ginger, and green chilies. Cook for a few more minutes.
• Sprinkle in turmeric, cayenne, and paprika. Stir to coat all ingredients well.
• Add chicken legs and coat them with the spice mixture.
• Cover with the lid and pressure cook on medium for 20–25 minutes, turning occasionally.
• Release pressure (natural or quick). Simmer uncovered for 5 more minutes to thicken sauce. Season with salt and pepper.
• Garnish with fresh coriander and serve hot.

Notes

Chicken thighs and drumsticks give best results. Vegan option available using mushrooms or tofu with coconut cream. Store in fridge 3–4 days or freeze for up to 2 months.