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
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
- 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.