Pumpkin Curry Chicken

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.

Pumpkin Curry Chicken Recipe

Servings: 2

Prep Time: 10 minutes |Cooking Time: 15 minutes | Total Time: 25 minutes

Nutritional Facts: 7g Net Carbs| 540 Calories | 32g Fat | 13g Carbs | 54g Protein | 6g Fiber

Ingredients:

• 7 oz. of 100% pumpkin (pure pumpkin, not pie filling.)
• 1/2 cup unsweetened coconut milk
• 2 tbsp ghee
• 1 tbsp freshly 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

Steps:

1. 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.
   
   
2. 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.
   
   
3. 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.
   
   
   
   

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

Pumpkin Curry Chicken

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5 from 1 review

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.

• Author: Amanda C. Hughes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 Servings 1x
• Category: Dinner

Ingredients

Scale 1x2x3x

• 7 oz. of 100% pumpkin (pure pumpkin, not pie filling.)
• 1/2 cup unsweetened coconut milk
• 2 tbsp ghee
• 1 tbsp freshly 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

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Instructions

1. 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.
2. 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.
3. 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.

Nutrition

• Serving Size: 2
• Calories: 540
• Fat: 32g
• Carbohydrates: 13g
• Fiber: 6g
• Protein: 54g

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