Pumpkin Curry Chicken

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Pumpkin Curry Chicken

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Adjust Servings:
7 oz. of 100% pumpkin pure pumpkin, not pie filling.
1/2 cup unsweetened coconut milk
2 tbsp ghee
1 tbsp fresh squeezed lime juice
1/2 small white onion
2 tbsp, chopped fresh Thai basil
1 tsp curry powder
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp sea salt plus, additional for seasoning.
1/2 tsp crushed red pepper flakes
2 tbsp extra virgin olive oil
1 lb. free-range chicken tenders
cracked black pepper

Nutritional information

Net Carbs
  • 25 minutes
  • Serves 2
  • Easy




On a cold day, there’s nothing I love more than a bowl of curry. What’s even better are the leftovers; you’ll wake up to an even spicier version the next day, and the next, and the next. Serve this pumpkin curry chicken over cauliflower rice (as pictured), with zucchini noodles or a side of steamed veggies.

This recipe comes from my best-selling cookbook, The Wicked Good Ketogenic Diet Cookbook.

Still craving curry? Try my Savory Low-Carb Pumpkin Soup Recipe.

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In a blender, combine the pumpkin, coconut milk, ghee, lime juice, onion, Thai basil, curry powder, coriander, cinnamon, ginger, salt, and red pepper flakes. Pour the mixture into a small saucepan set over medium heat.


In a medium skillet, heat the olive oil over medium heat. Season the chicken tenders with salt and pepper. When the oil is hot, cook the chicken tenders until cooked through, about 3 minutes per side.


Cut the chicken into 1-inch pieces and add them to the pumpkin curry. Reduce the heat to low and cook for 5 to 10 minutes. Serve hot, alone or over cauliflower rice, zoodles, or steamed veggies.

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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6 Comments Hide Comments

made this for my husband 2 nights ago, he loved it with konjac rice. kids loved it as well. smelled amazing, and tasted great.

I tried this recipe and it was absolutely fantastic! I would not change one thing. I felt like I was eating at a Thai restaurant and could not believe I made it myself. Thank you so much for this lovely recipe!

This was yummy and super easy. I doubled the sauce recipe to use up the pumpkin and froze it. I’ve also made the Marsala and Phad Thai. All good. Thanks

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