Low Carb Chicken Vindaloo

Indulge in the bold, aromatic flavors of this Low Carb Chicken Vindaloo, a mouthwatering twist on the traditional Indian curry that fits perfectly into your ketogenic or low-carb lifestyle. Made with tender boneless chicken thighs marinated in a vibrant blend of white vinegar, fresh garlic, ginger, and warm spices like cumin, turmeric, and cayenne, this dish delivers the perfect balance of tanginess and heat. Slow-cooked with fragrant cinnamon and dried red chilies, the chicken becomes irresistibly tender while the rich, spiced sauce thickens beautifully—without any added carbs. Ready in just an hour, this easy-to-make recipe is perfect for busy weeknights or meal prep. Serve it with riced cauliflower or shirataki noodles for a satisfying, guilt-free dinner packed with flavor and nourishment.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 g Boneless, skinless chicken thighs
• 100 ml White vinegar
• 6 large Garlic cloves
• 2 cm piece Fresh ginger
• 1 tbsp Ground cumin
• 1 tbsp Ground coriander
• 1 tsp Ground turmeric
• 1 tsp Cayenne pepper
• 1 tsp Ground mustard seeds
• 1 tsp Salt
• 2 tbsp Vegetable oil
• 1 Medium onion
• 1 Whole cinnamon stick
• 3 Dried red chilies
• 100 ml Water
• 2 tbsp Fresh cilantro

Directions

Step 1

Cut the chicken thighs into 1-inch cubes and set aside.

Step 2

In a blender, combine white vinegar, garlic cloves, ginger, ground cumin, ground coriander, ground turmeric, cayenne pepper, ground mustard seeds, and salt. Blend until you have a smooth paste.

Step 3

In a large bowl, mix the chicken pieces with the vindaloo paste, ensuring all pieces are well coated. Allow it to marinate for at least 30 minutes, preferably overnight in the refrigerator for deeper flavor.

Step 4

Heat vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until it becomes translucent.

Step 5

Add the cinnamon stick and dried red chilies to the pan, continuing to sauté for an additional 2 minutes until fragrant.

Step 6

Increase the heat slightly, add the marinated chicken and the marinade to the pan. Cook while stirring occasionally, until the chicken is browned on all sides.

Step 7

Add water to the pan, stir well, and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for 20-25 minutes. Stir occasionally, ensuring the chicken is cooked through and tender.

Step 8

Once the chicken is cooked and the sauce is thickened to your liking, remove the pan from the heat.

Step 9

Garnish with freshly chopped cilantro before serving.

Step 10

Serve hot with your favorite low-carb side, such as cauliflower rice or shirataki noodles.

Nutrition Facts

Serving size	(964.4g)

Amount per serving	% Daily Value*
Calories	1575.9

Total Fat 86.9g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 16.8g
Cholesterol 625mg	0%
Sodium 2852.7mg	0%
Total Carbohydrate 59.9g	0%
Dietary Fiber 17.4g	0%
Total Sugars 7.4g
Protein 141.8g	0%

Vitamin D 35IU	0%
Calcium 337.8mg	0%
Iron 17.8mg	0%
Potassium 2511.3mg	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: 49.2%

Protein: 35.7%

Carbs: 15.1%