Low Carb Chicken 65
Add a guilt-free twist to a restaurant favorite with this irresistible Low Carb Chicken 65! Made with tender, bite-sized pieces of boneless chicken thighs, this keto-friendly version swaps traditional breading for coconut flour and uses wholesome Greek yogurt and aromatic spices like red chili powder, turmeric, and a touch of ginger garlic paste to infuse bold flavors. Golden-fried in coconut oil, the crispy chicken is finished with a fragrant garnish of curry leaves, slit green chilis, and fresh coriander for an authentic flair. Ready in just under an hour, this dish makes the perfect appetizer or satisfying main course while staying true to your low-carb lifestyle. Whether you're entertaining guests or indulging in a flavorful treat, this recipe hits all the right notes.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 100 grams Greek yogurt
- 1 tablespoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 10 leaves Curry leaves
- 2 tablespoons Coconut flour
- 3 tablespoons Coconut oil
- 3 whole Green chilis, slit
- 2 tablespoons Coriander leaves, chopped
Instructions
Cut the boneless chicken thighs into bite-sized pieces and set aside in a large mixing bowl.
In the same bowl, add Greek yogurt, red chili powder, turmeric powder, ginger garlic paste, salt, and lemon juice. Mix well to coat all the chicken pieces with the marinade.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to infuse.
After marinating, add the coconut flour to the chicken and mix again to ensure even coating. This will help the chicken become crispy when cooked.
Heat coconut oil in a large skillet over medium heat. Once the oil is hot, add the marinated chicken pieces in small batches, ensuring not to overcrowd the pan.
Cook the chicken for about 5-7 minutes on each side or until fully cooked and golden brown. Remove the cooked chicken pieces and drain on paper towels to remove excess oil.
In the same oil, add the curry leaves and slit green chilis, frying them briefly until aromatic. Remove them and drain on paper towels.
Place the cooked chicken on a serving plate and garnish with fried curry leaves, green chilis, and chopped coriander leaves.
Serve hot as an appetizer or alongside your favorite low-carb accompaniments.
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 2769 mg | 120% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 6.9 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1784 mg | 38% | |
*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.
