Low Carb Kadai Chicken

Savor the bold and aromatic flavors of Low Carb Kadai Chicken, a delightful twist on the classic Indian dish designed to complement your low-carb lifestyle. This recipe features tender, bite-sized chicken cooked with crunchy bell peppers, a fragrant medley of freshly ground spices like coriander, cumin, and fennel seeds, and a rich tomato-based gravy. The dish is brought to life in a traditional kadai (wok), ensuring deep, smoky flavors in every bite. Perfectly spiced with garam masala and garnished with vibrant coriander leaves, this high-protein, low-carb recipe is ready in under an hour and ideal for those seeking a healthy yet satisfying meal. Pair it with cauliflower rice or low-carb flatbreads for the ultimate guilt-free indulgence.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams boneless chicken breasts
• 2 medium bell peppers
• 2 medium tomatoes
• 1 large onion
• 1 tablespoon ginger-garlic paste
• 2 small green chilies
• 2 tablespoons tomato paste
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon red chili powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons cooking oil
• 2 tablespoons fresh coriander leaves
• 0.5 cup water

Directions

Step 1

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

Step 2

Slice the bell peppers and onion into thin strips. Chop the tomatoes and green chilies finely.

Step 3

In a small pan, dry roast coriander seeds, cumin seeds, and fennel seeds on medium heat until they become aromatic. Let them cool slightly, then grind them into a coarse powder using a mortar and pestle or spice grinder.

Step 4

Heat oil in a large kadai or wok over medium heat. Add the chopped onions and sauté until they become translucent.

Step 5

Add the ginger-garlic paste and green chilies. Cook for 2-3 minutes, stirring frequently to prevent sticking.

Step 6

Add the chicken pieces to the kadai and cook until they begin to turn white.

Step 7

Stir in the ground spice mix, red chili powder, turmeric powder, and salt. Cook for another 2 minutes.

Step 8

Add the chopped tomatoes and tomato paste, mix well, and let cook until the tomatoes break down and release their juices, about 5 minutes.

Step 9

Pour in the water, stir, cover, and simmer for 15-20 minutes, allowing the chicken to cook through and the flavors to meld.

Step 10

Add the sliced bell peppers and cook for another 5 minutes until they are tender but still crisp.

Step 11

Sprinkle garam masala over the dish, mix well, and adjust the seasoning if needed.

Step 12

Garnish with fresh coriander leaves just before serving.

Step 13

Serve hot as a standalone dish or with a side of low-carb flatbreads or cauliflower rice.

Nutrition Facts

Serving size	(1488.5g)

Amount per serving	% Daily Value*
Calories	1380.0

Total Fat 50.6g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 425mg	0%
Sodium 2877.1mg	0%
Total Carbohydrate 65.5g	0%
Dietary Fiber 18.4g	0%
Total Sugars 29.8g
Protein 166.7g	0%

Vitamin D 25IU	0%
Calcium 302.3mg	0%
Iron 14.0mg	0%
Potassium 3467.0mg	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: 32.9%

Protein: 48.2%

Carbs: 18.9%