Chicken Vindaloo. About 6 months ago I walked out to get my mail and there was a package delivered by Uber Eats or some such company and since I have never ordered take-out food from anyone, I knew it wasn’t for me. I called the restaurant to let them know there had been a mistake and they told me to throw it away. But…before I did, I thought I wanted to taste it. It was Chicken Vindaloo, which I had never had, and Oh Boy was it spicy, spicy hot. Now I love spicy food as much as the next guy but this was truly over-the-moon hot and because it was so hot, I forgot about it.
So, I was watching Christopher Kimble on Milk StreetTV a couple of weeks ago and he did a recipe for Chicken Vindaloo. I immediately realized I could eat it so I went about making it for myself. Well, let me tell you, it is fantastic and you can make it as spicy (or not) as you want to. Yes, I took out the brown sugar but that’s about it and here ya go…my version of low carb chicken vindaloo.
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- 2 Lbs Boneless Skinless Chicken Thighs & Cut Into 3 Pieces Each
- ¼ C + 2 T White Vinegar, Divided
- 4 T Garlic Paste
- 3 T Water
- 2 T Paprika
- 2 T Allulose
- 1 T Ground Turmeric
- 1 t Cumin Powder
- 1 t Ginger Powder
- 1 t Cayenne Pepper
- ¼ t Cinnamon
- ¼ t Salt
- ¼ t Black Pepper
- ⅛ t Ground Cloves
- 2 T Olive Oil
- ¼ C Pickled Jalapeño Peppers As Garnish
- ¼ C Fresh Cilantro, As Garnish
- Cut chicken thighs into 3 pieces each & bring to room temperature.
- With a large wooden spoon mix all dry ingredients in metal mixing bowl then add ¼ C white vinegar, garlic, 1 T water and mix to a paste.
- Add chicken and mix well.
- I would suggest NOT using your hands unless you care about yellow fingers from the turmeric.
- Allow to sit for 20 minutes.
- Put olive oil in a large pan (Dutch Oven) and bring to shimmering. Lay in chicken pieces, allowing it to cook until they easily release from bottom.
- Turn, add 2 T rest of vinegar and additional 2 T water, cover and cook until sauce thickens just a bit and chicken is finished. You may add additional vinegar/water if wanted/needed. Just depends on how much sauce you want.
- Spoon sauce over chicken.
- Serve topped with cilantro and pickled jalapenos.
- 6 Servings
- 542 Calories, 67.4g Protein, 25.1g Fat, 9.2g Carbs, 3.0g Fiber, 6.2g Net Carbs
- For spicier Vindaloo add additional jalapenos and another ¼ t cayenne pepper.
- Vindaloo is traditionally served with rice and I used my own Cauliflower Grits.