Keto Chicken Haleem

Indulge in the rich flavors of Keto Chicken Haleem, a low-carb twist on the traditional slow-cooked stew packed with spices and wholesome goodness. This hearty recipe swaps out wheat and lentils for cauliflower rice, making it a perfect choice for those following a ketogenic lifestyle. Tender, shredded chicken is simmered to perfection in aromatic spices like cumin, coriander, and garam masala, creating layers of deep, satisfying flavors. With a light touch of lemon juice and fresh coriander at the end, this dish achieves the perfect balance of tangy and savory. Ready in just over 90 minutes, Keto Chicken Haleem is a comforting, one-pot meal that’s ideal for family dinners or meal prepping. Serve it warm with a sprinkle of fresh herbs for an irresistible, guilt-free delicacy.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thigh
• 200 grams Cauliflower rice
• 2 tablespoons Olive oil
• 1 medium Onion, finely sliced
• 2 tablespoons Ginger-garlic paste
• 2 pieces Green chilies, chopped
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 500 milliliters Chicken stock
• 1 teaspoon Salt
• 3 tablespoons Fresh coriander leaves, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Begin by heating the olive oil in a heavy-bottomed pot over medium heat.

Step 2

Add the sliced onions and sauté until they are golden brown.

Step 3

Add the ginger-garlic paste and chopped green chilies, and sauté for 2 minutes until the raw smell disappears.

Step 4

Introduce the chicken pieces to the pot, cooking until lightly browned on all sides, about 5-7 minutes.

Step 5

Incorporate the cumin, coriander, turmeric, and salt, stirring well to coat the chicken with the spices.

Step 6

Pour in the chicken stock and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for about 60 minutes, stirring occasionally.

Step 7

Check the chicken after 60 minutes; it should be tender and easy to shred. Use a fork to shred the chicken in the pot.

Step 8

Add the cauliflower rice to the mixture, stir well, and let it cook for an additional 10 minutes until the cauliflower is soft.

Step 9

Stir in the garam masala, adjust seasoning with additional salt if needed, and cook for another 5 minutes to allow the flavors to meld.

Step 10

Finish by stirring in the lemon juice and fresh coriander leaves, reserving some for garnish.

Step 11

Serve warm, garnished with the remaining chopped coriander leaves.

Nutrition Facts

Serving size	(1432.0g)

Amount per serving	% Daily Value*
Calories	1613.6

Total Fat 99.4g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 555mg	0%
Sodium 3079.1mg	0%
Total Carbohydrate 41.5g	0%
Dietary Fiber 10.1g	0%
Total Sugars 13.5g
Protein 128.6g	0%

Vitamin D 35IU	0%
Calcium 226.9mg	0%
Iron 13.0mg	0%
Potassium 2169.5mg	0%

*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.

Source of Calories

Fat: 56.8%

Protein: 32.7%

Carbs: 10.5%