As someone who’s been following the Ketogenic Lifestyle for many years now, I have discovered that the monsoon season is the right time to indulge in spicy, warm, and comforting recipes that are both keto-friendly and delicious. After all, this damp weather calls for nourishing and hearty meals.
Keeping this in mind, last week I prepared Keto Pumpkin and Chicken Curry on a rainy day. This recipe brings together the hearty flavors of chicken and pumpkin with a rich coconut base, making it a perfect recipe to enjoy while watching the rain pour outside.
Pumpkin is a wonderful ingredient to include in a keto diet, as it contains a low number of carbs. This makes it a great addition to the ketogenic meal plan. It is also rich in vitamins A and C which are good to boost your immunity – something which is essential during the rainy season.
This healthy recipe has a rich brimming flavor and a vibrant color with a creamy texture. You can enjoy it for lunch or dinner, as you like. Without further ado, let’s check out the recipe below.
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
- 1/2 tsp pumpkin purée
- 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
| Serving | 2 |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Ready time | 1 hour |
Procedure
- 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.
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 |
Just like I have made this delicious Keto Pumpkin and Chicken Curry part of my meal plan, you can also include it in your diet this monsoon season. It will surely bring warmth and rich Indian flavors to your dining table. The best part is that you’ll be happily savoring it guilt-free, as it keeps you on track with your keto diet while enjoying Indian Keto recipes.
You can serve it with:
All these recipes are worth trying and serving for a hearty lunch or dinner. Also, follow me on Instagram and Facebook to find out more about my Ketogenic lifestyle and my Keto recipes.
Happy cooking and stay Keto Strong!