Keto Chicken Haleem
Indulge in the rich and aromatic flavors of Keto Chicken Haleem, a low-carb twist on the traditional South Asian comfort food. This hearty dish blends tender, shredded chicken with nutrient-packed cauliflower rice, simmered to perfection in a fragrant medley of spices like cumin, coriander, turmeric, and garam masala. With the addition of zesty lemon juice and fresh coriander, every bite bursts with vibrant layers of flavor. Perfect for keto enthusiasts or anyone seeking a healthier version of haleem, this recipe is both satisfying and guilt-free. Ready in under two hours, it’s a warming, protein-rich meal that serves four and pairs beautifully with a crisp side salad or a dollop of Greek yogurt. Keywords: Keto Chicken Haleem, low-carb haleem, keto recipes, healthy haleem, chicken haleem.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thigh
- 200 grams Cauliflower rice
- 2 tablespoons Olive oil
- 1 medium Onion, finely sliced
- 2 tablespoons Ginger-garlic paste
- 2 pieces Green chilies, chopped
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 500 milliliters Chicken stock
- 1 teaspoon Salt
- 3 tablespoons Fresh coriander leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Begin by heating the olive oil in a heavy-bottomed pot over medium heat.
Add the sliced onions and sauté until they are golden brown.
Add the ginger-garlic paste and chopped green chilies, and sauté for 2 minutes until the raw smell disappears.
Introduce the chicken pieces to the pot, cooking until lightly browned on all sides, about 5-7 minutes.
Incorporate the cumin, coriander, turmeric, and salt, stirring well to coat the chicken with the spices.
Pour in the chicken stock and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for about 60 minutes, stirring occasionally.
Check the chicken after 60 minutes; it should be tender and easy to shred. Use a fork to shred the chicken in the pot.
Add the cauliflower rice to the mixture, stir well, and let it cook for an additional 10 minutes until the cauliflower is soft.
Stir in the garam masala, adjust seasoning with additional salt if needed, and cook for another 5 minutes to allow the flavors to meld.
Finish by stirring in the lemon juice and fresh coriander leaves, reserving some for garnish.
Serve warm, garnished with the remaining chopped coriander leaves.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 3079 mg | 134% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 13.5 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 227 mg | 17% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2170 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
