Low Carb Indian Chicken Curry
An authentic Indian chicken curry. Rich and fragrant onion gravy with coriander, turmeric, garlic, ginger, and cream surrounding tender pieces of chicken
Equipment
- Cutting board
- large knife
- Deep pot with a lid
Ingredients
- 3-5 tablespoons (20g-60g) butter/oil/ghee
- 7-8 large (1kg) skinless chicken leg
- 2 whole cardamom pod
- 1 medium (150g) onion finely chopped
- 2 ½ tablespoons (15g) garlic 4 cloves finely chopped
- 2 tablespoons (10g) fresh ginger finely chopped
- 2 whole green chilies
- 3 tablespoons (20g) turmeric
- ½ teaspoon (1g) cayenne pepper
- 1 tablespoon (8g) paprika
- ½ cup (120g) heavy cream
- water for gravy and frying
- ½ cup (10g) fresh coriander finely chopped
- salt & pepper to taste
Instructions
Build the Gravy
- Season chicken well with salt and pepper and fry in a deep pot with oil over medium heat until it begins to brown, repeat for each side of the chicken and then remove from pot. You don't need to fully cook the chicken at this time
- Add more oil if needed and fry the onions, cardamom pods, ginger, and garlic in the same pot with the leftover chicken drippings, continue to fry until translucent and golden brown, add water or oil as needed to prevent burning, this may take up to 20 minutes
Cook the spices
- Add green chilies, turmeric, cayenne, paprika, salt and pepper to the onions and cook until there is no more smell from the spices, around 5-10 minutes, add water and oil as needed to prevent burning, don't let them burn
- Add water a few tablespoons at a time, and continue to water-fry until the onions until they form a smooth paste with the spices
Simmer & Finish
- Add back the chicken and heavy cream to the pot, add water to cover the chicken. Bring to boil and then reduce heat to minimum
- Cover the pot with a lid and allow to simmer for at least 30 minutes but the longer the better, many hours if possible
- 5 minutes before serving add fresh coriander and check seasoning
- Serve with your favourite low carb Indian side dish or cauliflower rice
Notes
Chicken Selection - Chick thigh and drumstick on the bone skin removed will have the best flavour and consistency for a simmering dish like curry, dark meat is the preferred choice but chicken breast could be used
Building the Gravy -See above post for helpful images of the onions and the spices and how they will look throughout the cooking process.
Vegan Option - To make this a keto friendly vegan curry replace chicken with cauliflower, portabello mushroom, beans, or other meat substitute, replace the butter with avocado oil, and the heavy cream with almond milk
See above post for tips and information regarding Indian cooking methodology
Nutrition
Calories: 480kcalCarbohydrates: 6.5gProtein: 50gFat: 27gSodium: 600mgPotassium: 600mgFiber: 1.3gSugar: 1.5gCalcium: 60mgNet Carbs: 5.2g
Did you give this a try?Mention @yummyforadam or use #yummyforadam on instagram!
Looking for a different low carb recipe?Something you don't see here or looking for a low carb version of your favourite recipe? Let me know so I can get working on it! Contact me directly or leave a comment!