Looking for low-carb takeout? Our delicious, keto-friendly chicken vindaloo has got your covered. It features tender pieces of chicken breast in a creamy coconut tomato sauce, flavored with aromatic garlic, ginger and an array of warm spices.
Meal Card: Chicken Vindaloo with Cauliflower Rice
Ingredients
- 1-2 trays chicken vindaloo
- 1-2 packages cauliflower rice
Directions
1A) For 2-servings
Remove plastic from chicken vindaloo and place in a Suvie pan. Place pan in Top Zone of Suvie.
2A) Gently tap cauliflower rice packets against the counter to break up any large pieces. Pour into a second Suvie pan and season with 2 tbsp water, 1 tbsp olive oil or butter (optional), 1/4 tsp salt and freshly ground pepper. Place pan in Bottom Zone of Suvie.
1B) For 4-servings
Remove plastic from both chicken vindaloo trays. Place 1 tray of chicken vindaloo in each Suvie pan.
2B) Gently tap cauliflower rice packets against the counter to break up any large pieces. Pour each package into a Suvie pan with the chicken vindaloo and season each with 2 tbsp water, 1 tbsp olive oil or butter (optional), 1/4 tsp salt and freshly ground pepper.
Place both pans in Suvie.
3) Input settings and cook now or schedule. Be sure to select “yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 300°F for 8 minutes (for 4 servings, Roast at 350°F for 40 minutes)
Top Zone: Roast at 375°F for 30 minutes (for 4 servings, Roast at 350°F for 40 minutes)
4) When the cook is complete, divide the chicken vindaloo and cauliflower rice between plates. Season to taste with salt and pepper.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 360, Total Fat 11g, Total Carbohydrates 24g, Total Sodium 1020mg, Total Protein 35g.
