Chicken Keto Curry with Pumpkin
A warm and spicy keto curry based on chicken, mustard greens, oyster mushrooms and coconut milk.
Servings: 4 servings
Calories: 269kcal
Ingredients
- 1 pound chicken breast <-- free-range organic here
- 2 tablespoon coconut oil <-- recommended
- 1 cup pumpkin puree sugar-free
- 1 (13-ounce) 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
- ¼ cup cilantro minced
- ½ pound oyster mushrooms chopped
- 1 teaspoon salt
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.
- 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.
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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