Last updated on September 2, 2023
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
- 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
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.
- Calories- 702
- Carbs- 8 g
- Fats- 33 g
- Proteins- 86 g
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.
Priya’s Keto Sunshine Dip
When you take a closer look at the ingredients of this dip, you’ll realize that nearly every element aligns with the Keto lifestyle.
It’s a delightful discovery, isn’t it? The beauty of this dip lies in its versatility—it pairs wonderfully with a wide range of veggies, salads, and even eggs.
As someone who follows the Keto lifestyle, I’m always on the hunt for dips, chutneys, and pickles that complement my dietary choices.
They not only add an extra layer of flavor, but also bring back the vibrant spices and fiery essence that we often miss in our Keto journey.
- Prep time: 10 Minutes
- Cooking time: 10 Minutes
- Serves: 2
- 1 cup (0.24 liters) Cottage cheese chopped or grated
- 100 gm 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 — Priya Dogra.