Keto Pumpkin Chicken Curry Recipe
Keto Pumpkin Chicken Curry is a flavorful, low-carb dish combining tender chicken with creamy pumpkin in a spiced coconut curry.
Ingredients
- 680 g chicken thigh
- 2 tbsp coconut oil
- 2 medium-sized onions
- 1 tbsp ginger
- 2 cloves of garlic
- 1 tbsp curry powder
- 1 regular, approx 2-inch (5 cm) long Jalapeño peppers
- Salt to taste
- 1 tsp pumpkin pie spice
- 100ml Pumpkin purée
- 1/2 1/2 tsp black pepper
- 1 small bowl of mushrooms
- 1 small bowl of chopped broccoli
- 2 teaspoons lime juice, canned, bottled or boxed
- 120 ml heavy cream
- 300 ml canned coconut milk
Instructions
- Cut chicken into bite-sized pieces. Now, grease a huge pan using coconut oil and put it over medium flame. Add chicken in it and let it cook for 10 minutes while turning the chicken pieces. After it’s cooked, remove the chicken from the pan using a slotted spoon.
- Add finely diced onion, ginger, garlic, curry powder, jalapeño, salt, pumpkin pie spice, and celery in it. Mix all the spices properly with the chicken. Now, cook it for another 8 to 10 minutes.
- Now, add pumpkin purée to the pan along with heavy cream and coconut milk. Stir well and cook for a few more minutes. (Optional: you can adjust the seasoning as per your taste).
- Add thinly sliced mushrooms and bite-sized broccoli florets into the pan. Put lime juice over it and stir well. Cover it with a lid and let it simmer over a medium-low flame until mushrooms and broccoli become tender.
- Now the curry is ready. Serve it in bowls, and you can garnish it with chopped cilantro or parsley and lime wedges. Optionally, you can serve it with Greek yogurt.
Notes
Nutrition in a Serving:
Calories 308
Net carbs 5.5 gram
Fiber 2.4 gram
Total carbs 8.1 gram
Protein 26.4 gram
Fats 18.6 gram