Keto Chicken Vindaloo
Embrace the bold and fiery flavors of Indian cuisine with this Keto Chicken Vindaloo, a low-carb twist on the classic dish. Tender, bite-sized chicken thighs are marinated in an aromatic blend of spices, including cumin, coriander, turmeric, and a hint of cayenne pepper for just the right amount of heat. Slow-simmered with fragrant whole spices like cinnamon sticks and cardamom pods in a rich tomato-based sauce, this dish delivers a deep, complex flavor profile without the carbs. Perfect for meal prep or a quick dinner, this recipe is keto-friendly, gluten-free, and ready in just about an hour. Serve it over cauliflower rice or alongside a crisp cucumber salad for a perfect keto meal the whole family will love!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 4 tbsp olive oil
- 2 tbsp white vinegar
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1 cinnamon stick
- 4 cardamom pods
- 2 bay leaves
- 1 onion, chopped
- 2 tbsp tomato paste
- 1 cup water
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large bowl, combine 2 tablespoons of olive oil, white vinegar, garlic, ginger, ground cumin, ground coriander, turmeric, paprika, cayenne pepper, salt, and black pepper. Add the chicken pieces and mix well until evenly coated. Allow the chicken to marinate for at least 30 minutes, or overnight in the refrigerator for more intense flavor.
In a large skillet or pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the cinnamon stick, cardamom pods, and bay leaves, and sauté for about 1 minute until fragrant.
Add the chopped onion to the skillet and cook until golden brown, about 5 minutes.
Add the marinated chicken pieces to the skillet and cook until the chicken is browned on all sides, about 8-10 minutes.
Stir in the tomato paste and mix well with the chicken.
Pour in the water, stir, and bring to a simmer. Reduce the heat to low and cover the skillet. Let the chicken cook for approximately 20 minutes, or until the chicken is fully cooked and tender.
Taste and adjust the seasoning if necessary.
Remove the cinnamon stick, cardamom pods, and bay leaves before serving.
Serve the Keto Chicken Vindaloo hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2814 mg | 122% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 9.6 g | ||
| Protein | 125.0 g | 250% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 298 mg | 23% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2100 mg | 45% | |
*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.
