Chicken Keto Curry with Pumpkin
A warm and spicy keto curry based on chicken, mustard greens, oyster mushrooms and coconut milk.
Servings: 4 servings
- 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.
Calories: 269kcal | Carbohydrates: 14g | Protein: 31g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 761mg | Potassium: 992mg | Fiber: 5g | Sugar: 4g | Vitamin A: 11787IU | Vitamin C: 36mg | Calcium: 84mg | Iron: 3mg