chicken keto curry feat image
Chicken Keto Curry with Pumpkin
A warm and spicy keto curry based on chicken, mustard greens, oyster mushrooms and coconut milk.
chicken keto curry feat image
Chicken Keto Curry with Pumpkin
A warm and spicy keto curry based on chicken, mustard greens, oyster mushrooms and coconut milk.
Servings Prep Time
4servings 15minutes
Cook Time
30minutes
Servings Prep Time
4servings 15minutes
Cook Time
30minutes
Ingredients
  • 1pound chicken breast<-- free-range organic here
  • 2tablespoon coconut oil<-- recommended
  • 1cup pumpkin pureesugar-free
  • 1(13 oz) coconut milk
  • 1cup bone broth
  • 2tablespoons curry powder
  • 2cloves garlicminced
  • 1small onionschopped
  • 1cup mustard greenschopped (can sub with more kale)
  • 1cup kale
  • 1/4cup cilantrominced
  • 1/2pound oyster mushroomschopped
  • 1teaspoon salt
Instructions
  1. 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.
  2. Warm coconut oil over medium heat in a skillet. Stir-fry chicken for 5 minutes.
  3. Remove the chicken from heat. Transfer meat to a bowl or plate on the side.
  4. 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.
  5. Add the chicken to the coconut milk mixture in the pan. Add greens, cilantro and mushrooms. Season with salt. Combine well
  6. Simmer for final 10 minutes, until mushrooms are soft and fully cooked.
  7. Serve warm.
Recipe Notes

Macros per serving: 25.6 g fat, 25.2 g protein, 7.9 g carb, 3.0 g net carb

 

Excellent served over Cauliflower Rice