Low Carb Kichro
Discover an exciting twist on a traditional favorite with this Low Carb Kichro recipe, perfect for those seeking a healthier alternative to classic comfort food. This hearty and flavorful dish swaps the carb-heavy grains for nutrient-rich cauliflower rice while preserving all the aromatic spices and textures you love. Tender boneless chicken, creamy yellow split peas, and a medley of warming spices—including cinnamon, cardamom, and cloves—come together for a wholesome and satisfying meal. With a quick prep and simmering process, this recipe is ideal for busy weeknights or casual dinners. Finished with a sprinkle of fresh cilantro and a dash of zesty lemon, Low Carb Kichro is a guilt-free indulgence that doesn’t compromise on flavor. Perfectly suited for low-carb diets, keto enthusiasts, and anyone in search of lighter ethnic cuisine!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 500 grams Boneless chicken breast
- 0.5 cup Yellow split peas
- 1 medium Onion
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 small Cinnamon stick
- 2 Cardamom pods
- 3 Cloves
- 1 Bay leaf
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.25 cup Fresh cilantro
- 4 cups Water
- 4 Lemon wedges
Instructions
Begin by cutting the cauliflower into florets and pulse them in a food processor until they resemble the texture of rice. Set aside.
Rinse the yellow split peas in cold water and soak them for at least 30 minutes. Drain well before cooking.
In a large pot, heat olive oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf, letting them sizzle for a minute to release their fragrances.
Chop the onion finely and sauté it in the pot until it turns golden brown.
Add ginger-garlic paste to the pot and sauté for another minute.
Dice the chicken breast into bite-sized pieces and add to the pot. Cook until the chicken is browned on all sides.
Reduce the heat to low and add cumin, coriander, turmeric, red chili powder, salt, and black pepper. Stir well to mix the spices with the chicken.
Stir in the soaked and drained yellow split peas along with 4 cups of water. Cover the pot and let it simmer for 20 minutes or until the chicken is cooked through and the peas are tender.
Once cooked, remove the cinnamon stick, cardamom pods, cloves, and bay leaf.
Add the cauliflower rice to the pot, stirring to combine. Cover and cook on low heat for another 5-10 minutes until the cauliflower is tender but not mushy.
Finely chop fresh cilantro and sprinkle over the kitchro before serving.
Serve hot with lemon wedges on the side for added zest.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5326 mg | 232% | |
| Total Carbohydrate | 145.2 g | 53% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 32.8 g | ||
| Protein | 186.2 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 5576 mg | 119% | |
*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.
