Keto Chicken Vindaloo

Keto Chicken Vindaloo is a spicy and tangy dish that showcases tender chicken simmered in a rich, flavorful sauce, making it a perfect low-carb option for Indian cuisine lovers. This dish balances heat and acidity, offering a delightful dining experience while adhering to a ketogenic diet.

Ingredients

• Chicken thighs - 400 grams, boneless and skinless
• Coconut oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, minced
• Tomato puree - 100 grams
• Apple cider vinegar - 2 tablespoons
• Vindaloo spice mix - 2 tablespoons (or to taste)
• Salt - 1 teaspoon (or to taste)
• Cilantro - for garnish
• Water - 200 milliliters

Steps

1. In a large bowl, marinate the chicken thighs with apple cider vinegar, salt, and vindaloo spice mix. Let it sit for at least 15 minutes.
2. Heat coconut oil in a pan over medium heat. Add the chopped onions and sauté until they are translucent.
3. Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
4. Add the marinated chicken to the pan and cook for about 5-7 minutes, browning the pieces on all sides.
5. Pour in the tomato puree and water, mixing well to combine. Bring the mixture to a simmer.
6. Reduce the heat to low, cover the pan, and let the chicken cook for 20 minutes, stirring occasionally until the chicken is cooked through and tender.
7. Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 400
• Protein: 30 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 28 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle maintenance and growth.
• Low in carbohydrates, making it suitable for ketogenic diets.

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