Low Carb Kadai Chicken
Discover the irresistible flavors of Low Carb Kadai Chicken, a healthier twist on the classic Indian favorite. This keto-friendly recipe combines juicy, bite-sized chicken pieces with vibrant bell peppers and a medley of aromatic spices like cumin, coriander, and fennel for a bold and deeply satisfying taste. Perfectly simmered in a tangy tomato-based sauce, this dish achieves a rich and hearty flavor without added carbs. With fresh ginger-garlic paste and a dash of garam masala, every bite bursts with authentic Indian zest. Ready in under an hour, this gluten-free dish is ideal for anyone seeking a low-carb meal that doesn’t compromise on flavor. Serve it with cauliflower rice or enjoy it as is for a wholesome and nourishing delight!
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Recipe Information
Ingredients
- 500 grams boneless chicken breasts
- 2 medium bell peppers
- 2 medium tomatoes
- 1 large onion
- 1 tablespoon ginger-garlic paste
- 2 small green chilies
- 2 tablespoons tomato paste
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons cooking oil
- 2 tablespoons fresh coriander leaves
- 0.5 cup water
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Slice the bell peppers and onion into thin strips. Chop the tomatoes and green chilies finely.
In a small pan, dry roast coriander seeds, cumin seeds, and fennel seeds on medium heat until they become aromatic. Let them cool slightly, then grind them into a coarse powder using a mortar and pestle or spice grinder.
Heat oil in a large kadai or wok over medium heat. Add the chopped onions and sauté until they become translucent.
Add the ginger-garlic paste and green chilies. Cook for 2-3 minutes, stirring frequently to prevent sticking.
Add the chicken pieces to the kadai and cook until they begin to turn white.
Stir in the ground spice mix, red chili powder, turmeric powder, and salt. Cook for another 2 minutes.
Add the chopped tomatoes and tomato paste, mix well, and let cook until the tomatoes break down and release their juices, about 5 minutes.
Pour in the water, stir, cover, and simmer for 15-20 minutes, allowing the chicken to cook through and the flavors to meld.
Add the sliced bell peppers and cook for another 5 minutes until they are tender but still crisp.
Sprinkle garam masala over the dish, mix well, and adjust the seasoning if needed.
Garnish with fresh coriander leaves just before serving.
Serve hot as a standalone dish or with a side of low-carb flatbreads or cauliflower rice.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2877 mg | 125% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 29.8 g | ||
| Protein | 166.7 g | 333% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 302 mg | 23% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3467 mg | 74% | |
*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.
