India is a very vast country, every state has it’s unique recipes and spices. I am today sharing with you a very famous Konkanese dish ( from the state of Goa ) called “Chicken Vindaloo”. Vindaloo actually comes from a Portuguese meat dish called “carne de vinha d’alhos”. This recipe was originally used for making spicy mutton and is now used for making chicken too. The Portuguese used wine for marination but in its present form you use vinegar to do the same job. Check out my version of Keto Chicken Vindaloo.
Priya’s Keto Chicken Vindaloo
- Prep Time: 15 Minutes
- Cooking time: 20 Minutes
- Serves: 3
- 800 gms broiler chicken
- 1 onion chopped
- 1 tbsp chopped garlic
- 1 tbsp grated 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
- 1/4th cup tamarind water
- 1 cup water/ salt/ chilly powder to taste
- 2 drops stevia
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.
This is a pretty spicy dish, so please be warned. But let me tell you that when you will be cooking it in your kitchen, I bet each and every family member will come to ask – What’s cooking?
If you don’t want a gravy, you can dry it all up. When using tamarind water then just use less than one fourth of a cup and if you are worried about the carbs, then just use more vinegar. Add little first, taste and only then add more. When you are grinding the other spices try not to use water, grind them in vinegar itself. For the most authentic taste I suggest you marinate the chicken in the rub overnight. But if you don’t have time for that it can be made rightaway too.
- Calories- 702
- Carbs- 8 g
- Fats- 33 g
- Proteins- 86 g
Priya’s Keto Sunshine Dip
If you check the ingredients of this dip you will realise that almost every ingredient is Keto friendly. You can make some extra and store it in the refrigerator. It goes well with all kinds of veggies, salads and eggs too. I am always on the look out for dips, chutneys and pickles that can be integrated in the Keto lifestyle. I miss the spices and the hotness of Indian food.
- Prep time: 10 Minutes
- Cooking time: 10 Minutes
- Serves: 2
- 1.00 cup Cottage cheese chopped or grated
- 100 gms Greek Yogurt or Full Fat Hung Curd
- 1/2 cup Full Fat Cream
- 2 tsp White Vinegar
- 30 g Green Capsicum cut in thin slices or diced
- 25 g Grated Carrots (optional)
- 25 g Slices of Radishes
- 2 drops of Stevia
- Some chopped coriander (optional)
- Chilly Flakes (optional)
- Salt and pepper to taste
- Put the cottage cheese, Greek yogurt and cream in a blender or mixer.
- Once blended well transfer the contents to a bowl.
- Add the veggies, salt, pepper, drops of stevia and vinegar.
- Mix well and chill.
- Use it as a dip with your salads or just dig into it when you are starving.
Tip: There is an Indian twist to this dip. Once you complete all these steps, heat some olive oil and drop some mustard seeds, dried red chillies, and curry leaves in it. Once they start spluttering pour this tadka over the dip and mix gently. If you drop the carrots the carb content will go down even further, intact you can omit all vegges and just make the dip too. You can also use capsicum in all three colors to brighten up the dish.
- Calories – 380
- Carbs – 8 g
- Fat – 28 g
- Protein – 22 g