Keto Chicken Vindaloo
Chicken Vindaloo is a classic Indian curry dish. The wonderful thing is that it can also easily be made Keto and low-carb friendly. The chicken is prepared by marinating and simmering the meat in a spicy vindaloo paste. While this dish is known for being particularly spicy, you can tailor it to suit your personal taste preferences depending on the type of chilies that you use. For this recipe, we used chili powder which is on the milder side. Feel free to use spicier chili powders. We made the vindaloo paste in a coffee grinder that we dedicate just for spices. The ground vindaloo paste is slathered on the chicken thighs and marinated for a couple of hours. Once marinated, the chicken is cooked with some water until the meat is nicely tender. The tender chicken is served with hot cauliflower rice and a crisp cool cucumber salad.
How to Make It
Step 1
Start by making the vindaloo paste. In a coffee grinder, combine the ground coriander, ground cumin, peppercorns, cloves, ground cardamom, mustard seeds, chili powder, red wine vinegar, garlic cloves, fresh ginger, turmeric, 1 tsp kosher salt, and water. Begin to blend the ingredients together.
Step 2
It will take several minutes to combine everything together into a smooth paste. If you have a small food processor with blades that can reach the ingredients, you can use that too. Keep adding water as necessary if the paste is too dry. Adding water will not harm the recipe in any way, as it will evaporate later during the cooking process.
Step 3
Place the chicken thighs into a pot or large mixing bowl. Combine the chicken with the vindaloo paste. Massage the paste onto the chicken until it is evenly coated. Allow the chicken to marinate in the fridge for at least 2 hours or overnight if time permits.
Step 4
Heat a large, heavy bottom pot over medium-high heat until hot. Add in the avocado oil and swirl the pan to coat it. Add in one small onion that has been diced. Add in the chicken. To the chicken, add 1 tablespoon of red wine vinegar and 1 cup of water.
Step 5
Add enough water to cover the chicken barely. Bring the mixture to a simmer. Cook until the chicken is cooked through and tender, about 45 minutes. Keep adding small amounts of water as necessary to keep the chicken moist and simmering well. Once the chicken is starting to get tender, stop adding water and allow the sauce to thicken around the chicken.
Step 6
While the chicken is cooking, prepare the cucumber salad. Cut the ends off the cucumber. Cut the cucumber in half lengthwise. Then cut each piece in half lengthwise too. Slice the cucumber into small pieces about ½” thick. Place them in a mixing bowl with thin slices of red onion, one teaspoon of red wine vinegar, one tablespoon of avocado oil, and ¼ teaspoon sea salt. Taste, adjusting the seasoning, adding more vinegar or salt to preference. Feel free to add slices of serrano pepper.
Step 7
Serve the heated cauliflower rice with the vindaloo chicken and a scoop of cucumber salad. Enjoy!
Ingredients
- Coriander Seed Ground
1 tbsp
- Cumin, ground
1 tsp
- Whole peppercorns, Black
1 tsp
- Spices whole cloves
1 3 cloves
- Cardamom, ground
0.25 tsp
- Mustard seed
0.5 tsp
- Chili powder
1 tbsp
- Red wine vinegar
3 tbsp
- Garlic, fresh
6 clove
- Ginger
3 slice – 1″ diameter
- Water
2 tsp
- Turmeric, ground
0.5 tsp
- Coarse Kosher Salt
1 tsp
- Chicken Dark Meat Thigh And Skin Enhanced Raw
2 lb
- Avocado oil
3 tbsp
- Onion, white, yellow or red, raw
0.5 small
- Red wine vinegar
3 tbsp
- Water
2 tsp
- Cucumber, raw, with peel
1 medium
- Onion, white, yellow or red, raw
0.5 small
- Red wine vinegar
3 tbsp
- Avocado oil
3 tbsp
- Salt, sea salt
0.25 tsp
- Cauliflower rice
24 oz