Chicken Vindaloo Keto is a keto friendly variation of this popular Indian curry dish from the western coast of India. It’s a local adaptation of the Portuguese dish, carne de vinha d’alhos, which literally means, meat marinated in wine and garlic. There are many variations of this curry across the Goan region. A Vindaloo curry is traditionally prepared with pork, but it is versatile enough to be made with lamb, goat, beef or chicken.
Chicken Vindaloo Keto version:
Keto is short for Ketogenic. Ketogenic diet is a fairly popular low-carb-high-fat diet which reduces your carb intake to a minimum. So, pretty much all grains are off-limits. While I don’t follow a strict Ketogenic diet, I do however, try my best to prepare low-carb meals for my husband and me, that are satisfying, and more importantly, don’t leave us feeling deprived 🙂 This variation of Chicken Vindaloo Keto is my take on this slow-cooked classic. It’s a simplified recipe using the Instant Pot, my programmable pressure cooker.
The chicken curry by itself is low-carb. The challenge for me was that we could not longer enjoy this with rice or naan. So, I had to turn it into a stew, with added vegetables for extra fiber and taste. I added carrots and cauliflower to the curry towards the end of the cooking process. It not only added flavor and fiber, but also left me more satisfied eating a bowl of this delicious vindaloo stew. The best part about this easy recipe is that it gets ready in under 30 minutes!
For the regular Chicken Vindaloo Recipe, click HERE.
I like to make this curry in a pressure cooker, but it is very easy to make it on the stove-top too. Here’s how:
- Soak dry chillies in 1/2 cup hot water. Keep aside for 10 minutes. Heat a large sauce pot/pasta pot over medium-high heat. Add oil and heat for 30 seconds. Add onions and sauté for 2 minutes, till soft and translucent. Remove from pan and cool for 5 minutes.
- In a Blender, add sautéd onions, re-hydrated red chillies with their liquid, vinegar, ginger, garlic, all dry spices, salt and coconut milk. Purée into a smooth paste.
- Add spice purée and chicken thighs to the sauce pot and saute for 2-3 minutes. Add, 1/2 cup water and mix well. When the liquid comes to a boil, cover with a lid. Reduce the heat to medium and cook for 10 minutes, till the spice mix has turned into a smooth curry. Stir once or twice in between to prevent the sauce from burning at the bottom of the pan.
- Add the cubed carrots and cauliflower florets to the pan. Mix well. Cover the pan and cook for another 5-7 minutes. Garnish with chopped cilantro and serve. Enjoy!
Note About Using Chilies:
Even though this recipe uses chilies as a base, the curry is not too spicy. The dried red chilies that I have used in this recipe are more for flavor and color, than spice. If you prefer a milder flavor, de-seed the dry chilies before soaking them in water, OR, use half the quantity of chilies along with 1 tablespoon paprika powder.
Some more Low-Carb dishes from my kitchen:
Rate this Recipe
If you tried this recipe, please give a star ★ rating.
Chicken Vindaloo is an extremely popular Indian chicken curry from the western coast. It's a local adaptation of the Portuguese dish, Carne de vinha d'alhos, which literally means, meat marinated in wine and garlic. This keto version adds vegetables and turns the vindaloo into a wholesome stew.
- 1 lb. boneless skinless Chicken thighs
- 1 medium onion sliced thin
- 6 whole red dried chilies : adjust to taste
- 1 tablespoon ginger garlic crushed: 1/2 inch ginger + 3 cloves garlic
- 1 tablespoon garam masala
- 3 tablespoons red wine vinegar
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/4 cup coconut milk with cream
- 2 teaspoons olive oil or butter of ghee
- 2 tablespoons chopped cilantro for garnish
- 1 carrot cubed
- 1 cup cauliflower florets
Soak dry chillies in 1/2 cup hot water. Keep aside for 10 minutes. Turn ON Instant pot on sauté mode. Add oil and heat for 30 seconds. Add onions and sauté for 2 minutes, till soft.
- In a Blender, add sautéd onions, re-hydrated red chillies with their liquid, vinegar and ginger, garlic, all dry spices, salt and coconut milk. Purée into a smooth paste.
- Turn ON Instant pot. Add spice purée, 1/2 cup water, chicken thighs and mix well. Close the lid, turn the vent to sealing position. Cook on Manual (high-pressure) for 6 minutes. Let the pressure release naturally (NR).
- Add cubed carrots and cauliflower florets in the curry. Mix well. Cook on Manual (high-pressure) for 2 minutes. Do a quick release (QR) and open the lid. Garnish with chopped cilantro and serve. Enjoy!
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
Pin to Pinterest