Low Carb Chicken Vindaloo
Dive into bold flavors with this Low Carb Chicken Vindaloo, a lighter twist on the classic Indian curry without sacrificing its signature fiery tang. Tender, marinated chicken thighs are infused with a robust spice blend of cumin, coriander, turmeric, and cayenne, balanced with the tangy punch of white vinegar and aromatic garlic and ginger. Sautéed with fragrant cinnamon and dried red chilies, the dish simmers to perfection, creating a rich, flavorful sauce that’s both satisfying and keto-friendly. Ready in just an hour, this recipe is ideal for busy weeknights or meal prep, pairing beautifully with cauliflower rice or shirataki noodles for a guilt-free indulgence. Perfect for those seeking a healthy, low-carb Indian-inspired delight!
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken thighs
- 100 ml White vinegar
- 6 large Garlic cloves
- 2 cm piece Fresh ginger
- 1 tbsp Ground cumin
- 1 tbsp Ground coriander
- 1 tsp Ground turmeric
- 1 tsp Cayenne pepper
- 1 tsp Ground mustard seeds
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 1 Medium onion
- 1 Whole cinnamon stick
- 3 Dried red chilies
- 100 ml Water
- 2 tbsp Fresh cilantro
Instructions
Cut the chicken thighs into 1-inch cubes and set aside.
In a blender, combine white vinegar, garlic cloves, ginger, ground cumin, ground coriander, ground turmeric, cayenne pepper, ground mustard seeds, and salt. Blend until you have a smooth paste.
In a large bowl, mix the chicken pieces with the vindaloo paste, ensuring all pieces are well coated. Allow it to marinate for at least 30 minutes, preferably overnight in the refrigerator for deeper flavor.
Heat vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until it becomes translucent.
Add the cinnamon stick and dried red chilies to the pan, continuing to sauté for an additional 2 minutes until fragrant.
Increase the heat slightly, add the marinated chicken and the marinade to the pan. Cook while stirring occasionally, until the chicken is browned on all sides.
Add water to the pan, stir well, and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for 20-25 minutes. Stir occasionally, ensuring the chicken is cooked through and tender.
Once the chicken is cooked and the sauce is thickened to your liking, remove the pan from the heat.
Garnish with freshly chopped cilantro before serving.
Serve hot with your favorite low-carb side, such as cauliflower rice or shirataki noodles.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 7.4 g | ||
| Protein | 141.8 g | 284% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 338 mg | 26% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2511 mg | 53% | |
*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.
