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A keto curry dish on a blue plate with chicken and vegetables.
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5 from 2 votes

Chicken Keto Curry with Pumpkin

A warm and spicy keto curry based on chicken, mustard greens, oyster mushrooms and coconut milk.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Indian
Servings: 4 servings
Calories: 269kcal

Ingredients

Instructions

  • 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.
    1 pound chicken breast
  • Warm coconut oil over medium heat in a skillet. Stir-fry chicken for 5 minutes.
    2 tablespoon coconut oil
  • 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.
    1 cup pumpkin puree, 1 (13-ounce) coconut milk, 1 cup bone broth, 2 tablespoons curry powder, 2 cloves garlic, 1 small onion
  • Add the chicken to the coconut milk mixture in the pan. Add greens, cilantro and mushrooms. Season with salt. Combine well
    1 cup mustard greens, 1 cup kale, 1/4 cup cilantro, 1/2 pound oyster mushrooms, 1 teaspoon salt
  • Simmer for final 10 minutes, until mushrooms are soft and fully cooked.
  • Serve warm.

Notes

Excellent served over Cauliflower Rice

Nutrition

Calories: 269kcal | Carbohydrates: 14g | Protein: 31g | Fat: 11g | Saturated Fat: 7g | Sodium: 761mg | Fiber: 5g | Net Carbohydrates: 9g
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