Keto: Vindaloo-Inspired Chicken
with Sautéed Zucchini & Asian Greens
Cooking time
20 minutes
Servings
2/4
Calories
460 /serving
Wake up your taste buds with a deeply spiced dish that pays homage to vindaloo. While not hot and fiery like the Goan original, our version has that characteristic tanginess—in this case, thanks to tamarind paste joining forces with tomato paste to flavour and colour the sauce. With chunks of zucchini for texture, and labheh for creamy richness, it serves up lip-smacking satisfaction. Keep it carb-conscious with barely softened Asian greens on the side.
We will send you:
- 2 Chicken breasts
- 225g Asian greens (yu choy or gai lan)
- 50g Diced onions
- 1 Zucchini (green, yellow or heirloom)
- 30ml Tomato paste
- 15ml Tamarind paste
- 60ml Labneh
- 14g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard, black peppercorn, turmeric, fenugreek)
Contains: Milk, Mustard
You will need:
Medium pan
Large pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
8 g
Sodium
530 mg
Total Carb
26 g
Sugars
10 g
Protein
45 g
Fibre
8 g
Preparation
Mise en place
Remove the bottom ½ inch of the yu choy stems; halve crosswise. Halve the zucchini lengthwise; thinly slice on an angle.
Start the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with S&P. Cook, partially covered, 4 to 6 min. per side, until partially cooked. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & finish the chicken
In the same pan, heat a drizzle of oil on medium-high. Sauté the onions, 1 to 2 min., until fragrant. Add the zucchini and sauté, 2 to 3 min., until lightly browned. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red. Add ¾ cup water, 1 tbsp butter (double both for 4 portions), the tamarind and ⅔ of the spices; bring to a boil. Reduce the heat to simmer and return the chicken. Cook, partially covered, 4 to 6 min., until the chicken* is cooked through and the sauce has slightly thickened. Add the labneh; stir until warmed and combined.
Cook the yu choy
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Sauté the yu choy, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with the remaining spices and S&P.
Plate your dish
Divide the chicken (slice beforehand if desired) and yu choy between your plates. Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
