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Chicken Keto Curry with Pumpkin

Transform staple, everyday ingredients into a warm and spicy keto curry based on chicken, mustard greens, oyster mushrooms and coconut milk. Simmer chicken, vegetables and spices in bone broth and coconut milk into a warming low-carb curry and you’ll enjoy one of my classic easy keto recipes.

I chose mustard greens for this recipe because of their sharp flavor. The natural spiciness combines well with curry powder and complements the sweetness of pumpkin. Generally, mustard greens are a widely available but if you don’t have any on hand, swap it out for more dino or curly kale, bok choy or any other low-oxalate green.

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Keto Curry Your Self Happy

chicken keto curry sauce

If you are following a ketogenic diet, you’ve said good-bye to wheat flours and gluten-free alternatives like oat flour and plantain flours for good. Opt out of flour thickening agents and instead simmer the sauce over low heat until reduced to your liking. I found the times described in the recipe below work out perfectly!

Curries are very forgiving. Feel free to get creative with your sauce. Add in a pinch of ground cinnamon and allspice to pick up on the warming winter flavors or sprinkle dried oregano and rosemary for a more savory selection. Dulse flakes, kombu and other seaweeds also add nice savory flavors. You may also substitute any other protein; chicken can be replaced with shrimp, fish, lamb, or ground beef.

Two hungry people could sit down and finish this whole recipe, if you chose to divide into 4 servings add some scrumptious sides to the table.

Recipes to Serve on the Side:

Some Like It HOT

Hot and spicy isn’t a flavor profile for everyone. High quality curry powder packs a powerful punch! If you want to tone it down a bit, omit the mustard greens in favor of kale, zucchini, or even finely minced broccoli. Take the heat down even more by just using 1 tablespoon of curry powder.

Like many of my whole foods based, from scratch ketogenic recipes, this keto curry does not call for any super special ingredients or fancy equipment. I’m all about simple, staple recipes!

Chicken Keto Curry with Pumpkin

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Chicken Keto Curry with Pumpkin

A warm and spicy keto curry based on chicken, mustard greens, oyster mushrooms and coconut milk.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 269kcal


  • 1 pound chicken breast <-- free-range organic here
  • 2 tablespoon coconut oil <-- recommended
  • 1 cup pumpkin puree sugar-free
  • 1 (13 oz) coconut milk
  • 1 cup bone broth
  • 2 tablespoons curry powder
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 1 cup mustard greens chopped (can sub with more kale)
  • 1 cup kale
  • 1/4 cup cilantro minced
  • 1/2 pound oyster mushrooms chopped
  • 1 teaspoon salt


  • Dice chicken (cut into 1/2 inch cubes). Boneless or bone in chicken breast is fine. If it comes on the bone, be prepared to cut it off. It is a small extra step but not hard. Bone in breast may be cheaper.
  • Warm coconut oil over medium heat in a skillet. Stir-fry chicken for 5 minutes.
  • Remove the chicken from heat. Transfer meat to a bowl or plate on the side.
  • Return the skillet to stove top and combine the pumpkin, coconut milk, broth, curry powder, garlic and onion. Simmer over medium heat for 15 minutes.
  • Add the chicken to the coconut milk mixture in the pan. Add greens, cilantro and mushrooms. Season with salt. Combine well
  • Simmer for final 10 minutes, until mushrooms are soft and fully cooked.
  • Serve warm.


Excellent served over Cauliflower Rice

Macros and Nutrition

Nutrition Facts
Chicken Keto Curry with Pumpkin
Amount Per Serving
Calories 269 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 73mg24%
Sodium 761mg33%
Potassium 992mg28%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 4g4%
Protein 31g62%
Vitamin A 11787IU236%
Vitamin C 36mg44%
Calcium 84mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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2 Responses

  1. MissBeth
    | Reply

    Thank you–your timing to publish this recipe is perfect! I have leftover Thanksgiving turkey to sub for the chicken, stock is simmering in the crockpot already, leftover pumpkin puree in fridge waiting for an opportunity, and for some reason (unknown at the time!) I picked up mushrooms at the grocery store the other day. Yea!

    • Jessica Haggard
      | Reply

      Awesome!!! Sounds delicious!!

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