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5 from 1 vote

Chicken Keto Curry with Pumpkin

A warm and spicy keto curry based on chicken, mustard greens, oyster mushrooms and coconut milk.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: Indian
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


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
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