Keto Chicken Sukha
Elevate your keto meal plan with this irresistible Keto Chicken Sukha recipe—a low-carb twist on the classic Indian dry chicken dish. Succulent boneless chicken thighs are simmered in aromatic spices like turmeric, garam masala, and cumin, enriched with the velvety richness of grated coconut and fragrant curry leaves. Cooked in nutrient-dense coconut oil, this savory dish strikes the perfect balance between bold flavors and wholesome ingredients, making it a fantastic option for anyone following a ketogenic diet. With a hint of lime juice and a garnish of fresh coriander, this flavorful, protein-packed dish is ready in under an hour and perfect as a standalone entrée or paired with cauliflower rice. Whether you're meal prepping or entertaining, Keto Chicken Sukha delivers satisfying taste in every bite!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 3 tablespoons Coconut oil
- 1 large Onion
- 4 Garlic cloves
- 1 inch piece Ginger
- 2 Green chili
- 10 Curry leaves
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 cup Grated coconut
- 1 tablespoon Lime juice
- 2 tablespoons Fresh coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the boneless chicken thighs into bite-sized pieces and set aside.
Finely chop the onion, garlic cloves, and ginger. Slit the green chilies lengthwise.
Heat coconut oil in a heavy-bottomed pan over medium heat.
Add cumin seeds to the hot oil, followed by curry leaves, and stir for a few seconds until fragrant.
Add the chopped onions and sauté until they turn golden brown.
Add the ginger, garlic, and green chilies. Sauté for another 2-3 minutes until the raw smell disappears.
Add the chicken pieces to the pan. Stir well to coat them in the mixture.
Stir in the coriander powder, turmeric powder, red chili powder, salt, and black pepper.
Cook the chicken for about 5-7 minutes, stirring occasionally, until it is no longer pink on the outside.
Add the grated coconut and mix well into the chicken.
Cover the pan and let it cook on low heat for 10-15 minutes or until the chicken is cooked through and tender.
Remove the lid, add garam masala, and stir to combine. Increase the heat to evaporate any excess moisture, ensuring the dish is relatively dry (sukha).
Turn off the heat, squeeze lime juice over the dish, and mix.
Garnish with freshly chopped coriander leaves before serving.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2742 mg | 119% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 17.1 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3138 mg | 67% | |
*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.
