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.
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.