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Mad Creations Keto Recipes
Chicken Pepper Fry on a grey plate.

Chicken Pepper Fry

Chicken Pepper Fry is a deliciously easy low carb chicken dinner. Cooked in under 10 minutes and only 2g net carbs. Spicy, quick and tasty just the way I love to cook!
5 from 49 votes
Prep Time: 6 mins
Cook Time: 8 mins
Marinating: 1 hr
Course: Lunch and Dinner
Cuisine: Indian
Diet: Gluten Free
Recipe Category: Low Carb
Calories: 249kcal
Author: Megan Ellam
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Servings: 4 people
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Ingredients

  • 1/2 onion sliced into strips
  • 2 tablespoons olive oil
  • 1 tablespoon pepper
  • 3 teaspoons ginger paste see notes
  • 2 teaspoons garlic paste see notes
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground turmeric
  • 600 g chicken breast sliced into strips, see notes
  • Juice and zest of half a lemon
  • Fresh coriander leaves and Greek yoghurt to serve

Instructions

CONVENTIONAL METHOD

  • Place all the ingredients except the lemon and coriander leaves into a bowl. Mix to coat the chicken and the marinade. Cover and chill for at least 1 hour.
  • Heat a large griddle plate over medium-high heat. Remove the chicken from the marinade and set it aside. Fry the onions until they start to soften. Add the chicken and fry (add a little water if needed to keep moist and avoid burning the spices) until lightly golden and cooked through.
  • When the chicken is cooked add the zest and juice and stir to combine. Serve with your favourite "rice," yoghurt and coriander leaves.

THERMAL METHOD

  • Place all the ingredients except the lemon and coriander leaves into the mixer. Mix 15 sec/reverse/speed 3 to coat the chicken and the marinade. Cover and chill for at least 1 hour.
  • Use the sizzle or high heat function to sauté the chicken in 3 batches or heat a large griddle plate over medium-high heat. Fry the chicken adding a little water as needed to keep moist and avoid burning the spices.
  • When the chicken is cooked through add the zest and juice and stir to combine. Serve with your favourite "rice," yoghurt and coriander leaves.

Notes

INGREDIENTS
Chicken thigh or chicken on the bone can be used in this recipe.
Garlic and ginger paste can be found in the refrigerated section of the fresh produce. Alternative finely mince garlic and fresh ginger.
Fresh green chillies are also perfect in this dish. Simply slice and fry with the chicken.
PREPARING
Marinate for at least one hour or up to 24 hours beforehand.
TO SERVE
Serve with cauliflower rice or Palmini rice for a low carb keto pepper chicken.

Nutrition

Serving: 1serve | Calories: 249kcal | Carbohydrates: 3g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 177mg | Potassium: 614mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg | Magnesium: 44mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!