Keto Chicken Vindaloo (35 Minute) Recipe

Last updated on March 8, 2024

India truly is a treasure trove of diverse cuisines, each state offering its own unique recipes and a wide array of spices. Among these culinary delights, Vindaloo holds a special place. Interestingly, Vindaloo traces its roots back to a Portuguese meat dish called “carne de vinha d’alhos.” Originally used for making spicy mutton, this recipe has now extended to include chicken as well. While the Portuguese marinated the meat with wine, the present-day version uses vinegar to achieve similar flavors.

Keto Chicken Vindaloo

I am today sharing with you a very famous Konkanese dish ( from the state of Goa ) called “Chicken Vindaloo”. Check out my version of Keto Chicken Vindaloo.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Indian

Servings 3

Calories 702 kcal

Equipment

• Grinder
• Bowl
• Ladle
• Spoon 

Ingredients

  

• 800  gms  broiler chicken
• 1 onion chopped
• 1 tbsp  chopped garlic ginger
• 2 green chilies chopped optional
• 3  tbsp  olive oil

Grind together for the rub

• 2 tsp  coriander seeds
• 1 tsp  cumin seeds/zeera
• 1 tsp  mustard seeds/ sarson
• 2  red chillies
• 6 pepper corns
• 1  clove
• 4 green cardamom
• half stick cinnamon
• 2 tbsp  vinegar
• ¼ cup tamarind water
• 1 cup water/ salt/ chilly powder to taste
• 2  drops stevia

Instructions

 

For the gravy

• Heat oil and fry the garlic until golden.
  
• Add onions fry until tender.
• Add the chicken, grated ginger, green chillies, fry until golden.
• Now add the ground masala paste and stir fry for 5 to 7 minutes.
• Add the tamarind, water, stevia, salt and chilly powder.
• Cook on slow heat till you get a gravy and chicken is tender.
• Garnish with fresh coriander.

Notes

Nutrition Breakup

• Calories- 702
• Carbs- 8 g
• Fats- 33 g
• Proteins- 86 g

Keyword Keto Chicken Adobo, Keto Chicken Biryani, Keto chicken recipes

The vindaloo is a traditional recipe of the Catholic community of Goa, an Indian state on the country’s southwestern coast. However, its origins lie 5,500 miles (8,850km) to the west, in Portugal, from where an earlier variant of the dish made its way to Goa with Portuguese explorers in the early 15th century — South China Morning Post.