Low Carb Chicken 65

Transform your favorite spicy appetizer into a guilt-free indulgence with this Low Carb Chicken 65 recipe! Packed with bold Indian flavors, this keto-friendly version swaps traditional flour for coconut flour, creating irresistibly crispy chicken bites without the carbs. Marinated in Greek yogurt, red chili powder, and a medley of aromatic spices, the tender boneless chicken thighs are pan-fried to golden perfection in nutrient-rich coconut oil. Topped with fragrant fried curry leaves, green chilis, and a sprinkle of fresh coriander, this dish is perfect as a standalone appetizer or paired with your favorite low-carb sides. With just 20 minutes of prep time, this wholesome and flavorful twist on a classic makes a fantastic addition to your healthy eating routine.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thighs
• 100 grams Greek yogurt
• 1 tablespoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1 tablespoon Ginger garlic paste
• 1 teaspoon Salt
• 1 tablespoon Lemon juice
• 10 leaves Curry leaves
• 2 tablespoons Coconut flour
• 3 tablespoons Coconut oil
• 3 whole Green chilis, slit
• 2 tablespoons Coriander leaves, chopped

Directions

Step 1

Cut the boneless chicken thighs into bite-sized pieces and set aside in a large mixing bowl.

Step 2

In the same bowl, add Greek yogurt, red chili powder, turmeric powder, ginger garlic paste, salt, and lemon juice. Mix well to coat all the chicken pieces with the marinade.

Step 3

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to infuse.

Step 4

After marinating, add the coconut flour to the chicken and mix again to ensure even coating. This will help the chicken become crispy when cooked.

Step 5

Heat coconut oil in a large skillet over medium heat. Once the oil is hot, add the marinated chicken pieces in small batches, ensuring not to overcrowd the pan.

Step 6

Cook the chicken for about 5-7 minutes on each side or until fully cooked and golden brown. Remove the cooked chicken pieces and drain on paper towels to remove excess oil.

Step 7

In the same oil, add the curry leaves and slit green chilis, frying them briefly until aromatic. Remove them and drain on paper towels.

Step 8

Place the cooked chicken on a serving plate and garnish with fried curry leaves, green chilis, and chopped coriander leaves.

Step 9

Serve hot as an appetizer or alongside your favorite low-carb accompaniments.

Nutrition Facts

Serving size	(740.6g)

Amount per serving	% Daily Value*
Calories	1446.8

Total Fat 95.8g	0%
Saturated Fat 50.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 436.7mg	0%
Sodium 2768.7mg	0%
Total Carbohydrate 37.2g	0%
Dietary Fiber 11.6g	0%
Total Sugars 6.9g
Protein 114.3g	0%

Vitamin D 0IU	0%
Calcium 222.8mg	0%
Iron 9.6mg	0%
Potassium 1784.3mg	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: 58.7%

Protein: 31.1%

Carbs: 10.1%