Keto Chicken Choila with Cauliflower Rice
A keto-friendly take on the classic Nepalese Chicken Choila, served with cauliflower rice. This dish is spicy, flavorful, and perfect for a low-carb lunch.
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Ingredients
- about 680 g Chicken thighs, boneless, skinless
- 4 cups Cauliflower rice
- 1 medium Red onion
- 2 tbsp Ginger
- 4 cloves Garlic
- 2 small Green chilies
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 2 tbsp Mustard oil
- 2 tbsp Lemon juice
- 1/4 cup Cilantro
- 1 tsp Salt
- 1/2 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut chicken thighs into bite-sized pieces.
- 2In a bowl, mix chicken with ginger, garlic, turmeric powder, cumin powder, coriander powder, salt, and pepper.
- 3Heat mustard oil in a pan or wok over medium-high heat. Add the marinated chicken and sauté until browned and cooked through.
- 4Add chopped red onion and green chilies. Sauté for another 2-3 minutes.
- 5Stir in lemon juice and cilantro.
- 6Serve hot over cauliflower rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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