Keto Chicken Vindaloo

Dive into the bold and spicy flavors of Keto Chicken Vindaloo, a low-carb twist on the classic Indian favorite. This dish features tender pieces of marinated chicken thighs infused with aromatic spices like cumin, coriander, turmeric, and cayenne, brought to life with a savory tomato-based sauce. Perfectly keto-friendly, it swaps heavy starches for a rich blend of olive oil, white vinegar, and fresh ginger to create a vibrant, flavor-packed curry that satisfies without the carbs. Ready in just an hour, this one-pot wonder is ideal for weeknight dinners or meal prepping. Serve it piping hot with a side of cauliflower rice or a crisp green salad for a hearty, guilt-free feast. Perfect for anyone craving authentic Indian flavors while staying on track with their low-carb lifestyle!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken thighs
• 4 tbsp olive oil
• 2 tbsp white vinegar
• 6 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp salt
• 0.5 tsp ground black pepper
• 1 cinnamon stick
• 4 cardamom pods
• 2 bay leaves
• 1 onion, chopped
• 2 tbsp tomato paste
• 1 cup water

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a large bowl, combine 2 tablespoons of olive oil, white vinegar, garlic, ginger, ground cumin, ground coriander, turmeric, paprika, cayenne pepper, salt, and black pepper. Add the chicken pieces and mix well until evenly coated. Allow the chicken to marinate for at least 30 minutes, or overnight in the refrigerator for more intense flavor.

Step 3

In a large skillet or pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the cinnamon stick, cardamom pods, and bay leaves, and sauté for about 1 minute until fragrant.

Step 4

Add the chopped onion to the skillet and cook until golden brown, about 5 minutes.

Step 5

Add the marinated chicken pieces to the skillet and cook until the chicken is browned on all sides, about 8-10 minutes.

Step 6

Stir in the tomato paste and mix well with the chicken.

Step 7

Pour in the water, stir, and bring to a simmer. Reduce the heat to low and cover the skillet. Let the chicken cook for approximately 20 minutes, or until the chicken is fully cooked and tender.

Step 8

Taste and adjust the seasoning if necessary.

Step 9

Remove the cinnamon stick, cardamom pods, and bay leaves before serving.

Step 10

Serve the Keto Chicken Vindaloo hot, garnished with fresh cilantro if desired.

Nutrition Facts

Serving size	(972.7g)

Amount per serving	% Daily Value*
Calories	1647.4

Total Fat 109.3g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 5.3g
Cholesterol 567.0mg	0%
Sodium 2814.2mg	0%
Total Carbohydrate 41.1g	0%
Dietary Fiber 12.3g	0%
Total Sugars 9.6g
Protein 125.0g	0%

Vitamin D 31.8IU	0%
Calcium 298.3mg	0%
Iron 13.9mg	0%
Potassium 2100.3mg	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: 59.7%

Protein: 30.3%

Carbs: 10.0%