Keto Pumpkin Chicken Curry (Ready in 1hr)
Created by Priya Dogra on July 26, 2024
- Servings: 2
- Prep Time: 20m
- Cook Time: 40m
- Recipe #43262
Ingredients
- 680 g chicken thighs
- 2 tablespoons coconut oil
- 2 onions, finely diced (medium)
- 1 tablespoon ginger
- 2 garlic cloves
- 1 tablespoons curry powder
- 1 Jalapeño pepper, chopped (5 cm)
- Salt to taste
- 1 teaspoon pumpkin pie spice
- 1/2 cup pumpkin purée
- 1/2 teaspoon black pepper
- 4 ounces mushrooms, thinly sliced
- 4 ounces chopped broccoli, bite size
- 2 teaspoons lime juice, canned, bottled or boxed
- 120 ml heavy cream
- 300 ml canned coconut milk
How to Make
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Step 1: Cut chicken into bite-sized pieces.
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Step 2: 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.
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Step 3: 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.
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Step 4: 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).
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Step 5: 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.
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Step 6: 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.
Nutritional Facts
- Serving Size: 1 (844.4 g)
- Calories 1482.4
- Total Fat - 122.6 g
- Saturated Fat - 61.5 g
- Cholesterol - 443.8 mg
- Sodium - 1644.4 mg
- Total Carbohydrate - 28.7 g
- Dietary Fiber - 6.9 g
- Sugars - 8.8 g
- Protein - 71.4 g
- Calcium - 199.8 mg
- Iron - 9.9 mg
- Vitamin C - 41.7 mg
- Thiamin - 0.7 mg