Low Carb Gudeg
Savor the authentic flavors of Indonesia with a low-carb twist in this "Low Carb Gudeg" recipe! Perfect for keto and health-conscious foodies, this dish marries the richness of traditional gudeg—a beloved Javanese delicacy—with a modern approach by using sugar-free sweeteners and coconut oil. Tender young green jackfruit simmers alongside succulent chicken thighs in a fragrant blend of spices including galangal, kaffir lime leaves, and turmeric, all enveloped in creamy coconut milk. With a slow-cooked method that enhances the bold and aromatic flavors, this hearty and wholesome dish is perfect for family meals or entertaining guests. Packed with healthy fats and free from added carbs, it's a delicious and guilt-free way to enjoy an Indonesian classic.
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Recipe Information
Ingredients
- 500 grams Young green jackfruit
- 300 grams Boneless chicken thighs
- 400 ml Coconut milk
- 2 tablespoons Coconut oil
- 4 cloves Garlic
- 5 pieces Shallots
- 3 pieces Candlenuts
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red pepper flakes
- 3 pieces Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 inch piece Fresh galangal
- 3 pieces Kaffir lime leaves
- 1 tablespoon Sugar-free sweetener like stevia
- 200 ml Water
Instructions
Drain and rinse the young jackfruit. Cut it into bite-sized pieces and set aside.
Cut the chicken thighs into large chunks and set aside.
In a blender, combine garlic, shallots, candlenuts, turmeric powder, coriander powder, and red pepper flakes. Blend until a smooth paste forms.
Heat coconut oil in a large, heavy-bottomed pot over medium heat. Add the paste and sauté for about 5 minutes until fragrant.
Add the cut chicken to the pot and stir well to ensure the chicken is coated with the spices.
Add the jackfruit to the pot and mix into the chicken and spice mixture.
Pour in the coconut milk and water. Stir well to combine all ingredients.
Add bay leaves, galangal, kaffir lime leaves, salt, pepper, and sugar-free sweetener. Stir to distribute the seasonings.
Bring the mixture to a gentle boil, then reduce the heat to a low simmer.
Cover the pot and cook for about 2.5 hours, stirring occasionally, ensuring the mixture doesn't stick to the bottom of the pot.
Once the jackfruit is tender and the chicken is cooked through, adjust seasoning to taste with more salt or sweetener if needed.
Serve hot, garnished with additional kaffir lime leaves if desired.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 2666 mg | 116% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 135.5 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3895 mg | 83% | |
*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.
