Low Carb Chicken Haleem
Indulge in the rich and comforting flavors of **Low Carb Chicken Haleem**, a healthier twist on the traditional South Asian classic. This keto-friendly recipe swaps out grains with nutrient-packed cauliflower, creating a hearty and satisfying dish that's perfect for low-carb diets without compromising on taste. Tender chunks of chicken simmer in a spiced yogurt-based broth, enriched with the warm aromas of cumin, coriander, garam masala, and turmeric. The addition of fresh green chilies and garlic adds a spicy kick, while an immersion blender transforms the dish into a luscious, silky stew. Ready in under two hours, this protein-packed and gluten-free masterpiece is ideal for family dinners or meal prep. Serve it piping hot, garnished with fresh cilantro and a squeeze of lemon, for a comforting meal that brings vibrant, authentic flavors to your table!
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Recipe Information
Ingredients
- 500 grams boneless chicken breast
- 250 grams cauliflower florets
- 1 large chopped onion
- 5 pieces garlic cloves
- 1 tablespoon ginger paste
- 2 pieces green chili
- 3 tablespoons ghee or oil
- 100 grams yogurt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 4 cups chicken stock
- 0.5 bunch fresh cilantro
- 4 pieces lemon wedges
Instructions
Cut the boneless chicken breast into small pieces for quicker cooking.
In a large pot, heat the ghee or oil over medium heat and add the chopped onion, sautéing until golden brown.
Add the ginger paste, garlic cloves (minced), and green chilies to the pot, stirring until the raw aroma disappears.
Add the chicken pieces to the pot, and cook until they are browned on all sides.
Mix in the yogurt, cumin powder, coriander powder, garam masala, turmeric powder, red chili powder, and salt, stirring well to coat the chicken.
Add the chicken stock to the pot and bring it to a boil.
Reduce the heat to low and cover the pot, simmering for about 40 minutes until the chicken is fully cooked and tender.
In the meantime, place the cauliflower florets in a food processor and pulse until they are finely chopped, resembling rice or coarse meal.
Add the processed cauliflower to the pot, stirring to combine well, and let it simmer for another 20 minutes.
Use an immersion blender to gently blend the mixture into a thick, smooth consistency. Alternatively, transfer small batches to a blender if an immersion blender is unavailable.
Continue simmering for an additional 10 minutes, until the haleem reaches the desired consistency.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro and lemon wedges on the side.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 4699 mg | 204% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 26.7 g | ||
| Protein | 207.9 g | 416% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 549 mg | 42% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3251 mg | 69% | |
*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.
