KETO CHICKEN KHURCHAN

Recipe by: Jenn Jonkman of Hale Holistics

ABOUT THIS RECIPE

A flavourful twist on a classic stir fry dinner - this keto chicken khurchan will be sure to please your taste buds.

Shredded chicken and vegetables are stir fried in Indian spices and topped on a bed of cauliflower rice.

This recipe is an excellent use of leftover tandoori chicken for a quick dinner with little ingredient prep.

NUTRITION INFO

Total Servings4 to 6 Servings
Serving Size1 Cup
Nutrition Per Serving
Calories467
Total Fat23g
Protein55g
Net Carbohydrates2g

INGREDIENTS

1 Shredded tandoori chicken
½ tbsp Garam masala
½ tbsp Chaat masala
2 tsp Olive oil
2 Bell peppers (julienne)
1 Medium onion (sliced)
½ tbsp Ground ginger
1 Sliced chilli
1 Can crushed tomato
1 Cup chopped fresh coriander (cilantro)
2 tsp Lemon juice

INSTRUCTIONS

  1. Heat the oil in a pan at medium high heat
  2. Add the ginger, masalas, bell peppers, onions, ginger and green chilli
  3. Stir fry for a few minutes and then add the shredded chicken
  4. Add the crushed tomato and cilantro
  5. Simmer the sauce until the chicken is cooked and then sprinkle the lemon juice
  6. Serve piping hot and garnish with chopped cilantro over cauliflower rice

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