Low Carb Chicken Sukha
Experience the irresistible flavors of Low Carb Chicken Sukha, a keto-friendly twist on the traditional Indian dish that's bursting with spice and aroma. Made with tender boneless chicken thighs, cooked to perfection in rich coconut oil and infused with aromatic spices like turmeric, cumin, and garam masala, this dish is a low-carb delight. The addition of grated coconut adds a delectable texture, while fresh coriander, green chilies, and a splash of lemon juice bring a zesty, vibrant finish. Ready in just 45 minutes, this one-pan recipe is perfect for busy weeknights or a flavorful meal prep option. Serve it as a standalone entrée or pair it with a crisp salad for a wholesome, guilt-free indulgence.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 1 tablespoon Ginger garlic paste
- 50 grams Grated coconut
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 100 milliliters Water
- 2 tablespoons Fresh coriander leaves, chopped
- 2 small Green chilies, sliced
- 1 tablespoon Lemon juice
Instructions
Clean and cut the boneless chicken thighs into bite-sized pieces.
Heat coconut oil in a large pan over medium heat.
Add chopped onion and sauté until golden brown and soft.
Stir in the ginger garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the chicken pieces and cook until they turn white, stirring occasionally.
Introduce grated coconut, turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, and salt.
Mix well to ensure the chicken is well-coated with spices.
Pour in the water and reduce the heat to low.
Cover the pan and let it simmer for about 15-20 minutes, stirring occasionally, until the chicken is cooked through and the mixture is dry, with the oil releasing from the sides.
Remove the lid, increase the heat slightly, and toss in fresh coriander, green chilies, and lemon juice.
Cook for another 2-3 minutes while stirring continuously to ensure everything is mixed and the chicken is completely dry.
Serve hot garnished with additional fresh coriander, alongside a salad or low-carb sides.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2737 mg | 119% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 11.1 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1843 mg | 39% | |
*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.
