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prep time
30 min
cook time
40 min
ready time
1 h 10 min
Keto Chicken Vindaloo
Chicken Vindaloo is a classic Indian curry dish. The wonderful thing is that it can also easily be made Keto and low-carb friendly. The chicken is prepared by marinating and simmering the meat in a spicy vindaloo paste. While this dish is known for being particularly spicy, you can tailor it to suit your personal taste preferences depending on the type of chilies that you use. For this recipe, we used chili powder which is on the milder side. Feel free to use spicier chili powders. We made the vindaloo paste in a coffee grinder that we dedicate just for spices. The ground vindaloo paste is slathered on the chicken thighs and marinated for a couple of hours. Once marinated, the chicken is cooked with some water until the meat is nicely tender. The tender chicken is served with hot cauliflower rice and a crisp cool cucumber salad.
Is Indian food Keto?
Not all Indian food is Keto, but meat-heavy dishes like this can be adapted to be low carb thanks to the high protein content, wholesome fats, and low carb veggies in the dish.
Can I use something other than chili powder?
If you do not want to use chili powder, you can use dried red chilies, which have been deseeded and soaked in a bowl with some hot water. Use enough water to cover them slightly. Drain off the water before adding them to the spice grinder. A spice grinder should work fine with dried chiles, but if you go this route, you may want to use a small food processor instead.
What is the best tool to grind up the paste mixture?
The best tool to grind up the spices into a paste is a coffee grinder that is dedicated to spices only. If that is not available to you, feel free to use a small food processor. Second-hand stores are a great place to find cooking items like this!
To make the ultimate pairing, serve Keto Chicken Vindaloo with our Keto Naan Bread with Melted Garlic Butter! A well-rated recipe!
Net Carbs
5.5 g
Fiber
4.3 g
Total Carbs
10.1 g
Protein
28.2 g
Fats
36.8 g
474 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Coriander Seed Ground
1 tbsp
Cumin, ground
1 tsp
Whole peppercorns, Black
1 tsp
Spices whole cloves
1 3 cloves
Cardamom, ground
0.25 tsp
Mustard seed
0.5 tsp
Chili powder
1 tbsp
Red wine vinegar
3 tbsp
Garlic, fresh
6 clove
Ginger
3 slice - 1" diameter
Water
2 tsp
Turmeric, ground
0.5 tsp
Coarse Kosher Salt
1 tsp
Chicken Dark Meat Thigh And Skin Enhanced Raw
2 lb
Avocado oil
3 tbsp
Onion, white, yellow or red, raw
0.5 small
Red wine vinegar
3 tbsp
Water
2 tsp
Cucumber, raw, with peel
1 medium
Onion, white, yellow or red, raw
0.5 small
Red wine vinegar
3 tbsp
Avocado oil
3 tbsp
Salt, sea salt
0.25 tsp
Cauliflower rice
24 oz
Recipe Steps
steps 7
1 h 10 min
Step 1
Start by making the vindaloo paste. In a coffee grinder, combine the ground coriander, ground cumin, peppercorns, cloves, ground cardamom, mustard seeds, chili powder, red wine vinegar, garlic cloves, fresh ginger, turmeric, 1 tsp kosher salt, and water. Begin to blend the ingredients together.Step 2
It will take several minutes to combine everything together into a smooth paste. If you have a small food processor with blades that can reach the ingredients, you can use that too. Keep adding water as necessary if the paste is too dry. Adding water will not harm the recipe in any way, as it will evaporate later during the cooking process.Step 3
Place the chicken thighs into a pot or large mixing bowl. Combine the chicken with the vindaloo paste. Massage the paste onto the chicken until it is evenly coated. Allow the chicken to marinate in the fridge for at least 2 hours or overnight if time permits.Step 4
Heat a large, heavy bottom pot over medium-high heat until hot. Add in the avocado oil and swirl the pan to coat it. Add in one small onion that has been diced. Add in the chicken. To the chicken, add 1 tablespoon of red wine vinegar and 1 cup of water.Step 5
Add enough water to cover the chicken barely. Bring the mixture to a simmer. Cook until the chicken is cooked through and tender, about 45 minutes. Keep adding small amounts of water as necessary to keep the chicken moist and simmering well. Once the chicken is starting to get tender, stop adding water and allow the sauce to thicken around the chicken.Step 6
While the chicken is cooking, prepare the cucumber salad. Cut the ends off the cucumber. Cut the cucumber in half lengthwise. Then cut each piece in half lengthwise too. Slice the cucumber into small pieces about ½" thick. Place them in a mixing bowl with thin slices of red onion, one teaspoon of red wine vinegar, one tablespoon of avocado oil, and ¼ teaspoon sea salt. Taste, adjusting the seasoning, adding more vinegar or salt to preference. Feel free to add slices of serrano pepper.Step 7
Serve the heated cauliflower rice with the vindaloo chicken and a scoop of cucumber salad. Enjoy!
