Super easy keto chicken curry (with pumpkin) is the perfect hearty meal to enjoy at the end of a busy day.
You only need 6 simple ingredients and it takes less than 5 minutes to prepare a healthy family dinner.
Generous chunks of chicken are cooked in a delicious rich coconut cream sauce made with store-bought curry paste. It’s the easiest low carb curry recipe you’ll ever make.
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This keto chicken curry recipe is cooked in the slow cooker so it’s perfect to throw together in the morning of a busy day.
I even prepare the cauliflower rice in the morning. That way, when it’s dinner time all I have to do is heat the cauliflower rice on the stovetop, then ladle a generous serving of keto curry sauce over it to serve.
Is curry chicken keto?
Curry can be keto-friendly, depending on how it’s made. While many curry recipes and pre-packaged sauces can be made with added sugar and other high-carb ingredients, keto curry recipes like this one are simple to make and very low in g net carbs.
Many takeaway curries contain high-carb vegetables such as potatoes, chickpeas, green beans, and too much sauce.
Nutrition values for keto curry chicken and pumpkin: 6.6 g net carbs,12.7 g protein, 29.9 g fat, 351 calories.
Chicken is a versatile and filling source of complete protein. It is often used in low carb recipes and keto recipes due to its versatility and high protein. For this curry, I use chicken breast or chicken thighs.
The nutritional values of chicken depend on which part of the chicken you are cooking. Some areas of the meat will have higher fat content and contain chicken skin, dark parts will have higher iron and the chicken breast has the least fat.
Nutritional values from cronometer.com
|Per 100g (3.5oz)
|Chicken breast, skinless
|Chicken drumstick, skin eaten
|Chicken drumstick, skinless
|Chicken thigh, skin eaten
|Chicken thigh, skinless
|Chicken wing, skin eaten
Low carb chicken coconut curry is vibrant, fresh and a healthy low carb family meal. It is extremely low in carbs, high in healthy fats, wheat-free, sugar-free, grain-free, paleo, primal, you name it, and it is absolutely packed with nutrition.
All quantities, ingredients, and instructions are in the recipe card below.
To make this keto chicken curry recipe you’ll need:
- finely chopped or sliced onion – you can reduce this to half an onion to reduce carbs
- curry paste – or you can make your own homemade curry paste using your favourite curry powder and fresh ginger (or ground ginger), fresh garlic (or powdered garlic), and garam masala.
- diced chicken – I prefer chicken thighs but you can also use chicken breast or a combination of the two
- pumpkin – you can reduce this if you wish to reduce carbs
- keto coconut cream – make sure to purchase coconut cream, not coconut milk! It’s the thcik coconur cream that makes your curry sauce rich and creamy. Top tip: There are tips in the recipe card if you can only find full fat coconut milk.
- spinach – fresh chopped spincach leaves adds colour and flavour
- cashews – these are added as a garnish to replicate my favourite Indian restaurant. They are higher in carbs so are completely optional but makes quite a lovely garnish in this keto curry recipe!
I often get asked why pumpkin is added to this curry. The simple answer is that pumpkin is lower in carbs than potatoes or sweet potatoes.
It adds flavour, colour, bulk, and texture to this dish.
If you are wondering about spinach, it’s an amazing leafy green vegetable packed with vitamins, fibre, and antioxidants.
Magnesium, iron, zinc, calcium, Vit A, B, C, E, K, manganese, tryptophan, and copper are just a few!
In terms of curry paste, you can use whichever one you like best. Just make sure to take a look at the ingredients – some that are very heavy in tomato paste or have added sugar may be higher in carbs than you’d imagine.
Whether you go with red curry paste or green curry, choose whichever fits best with your tastebuds and keto diet!
Making this low-carb curry is simple thanks to the slow cooker!
Add the sliced onion, curry paste, diced chicken breasts (or chicken thigh), cubed pumpkin, and coconut cream to the crockpot.
Stir all the curry ingredients together and cook, either on LOW for 6-10 hours or HIGH for 4-6. If you have the time, now is a good moment to meal prep your cauliflower rice to cook later in the evening!
While the coconut chicken curry is cooking, you can go about your day! Just give it a stir every once in while if you can to help those flavours blend and marinade.
Before you serve, add the fresh spinach to the coconut curry chicken mixture.
To serve, ladle over cauliflower rice. You can garnish with a few cashews (optional), or some sliced green onion. Some people even like a squeeze of fresh lime juice, lime juice, chopped cilantro (fresh coriander) to balance the curry spices!
This keto-friendly dish makes about six servings. If you don’t finish it all the day you make it, you can place it in an airtight container in the fridge. I have found that it will last for about 3-4 days after cooking.
You can also freeze keto chicken curry in freezer-safe containers for up to 3 months.
When you are ready to enjoy, reheat the coconut chicken curry in a pot over medium heat, or zap in the microwave.
Indian restaurants will serve high-carb side dishes such as naan bread and rice, but the perfect chicken side dish for a keto curry has to be cauliflower rice and my new keto roti flatbread or keto garlic naan bread.
Does cauliflower rice smelly? To prevent any smells I always flavour it with coconut cream and plenty of salt and seasoning. No one likes bland cauliflower rice, but flavour it and add some spices and you’ll win everyone over. See how easy cauliflower rice is to prepare.
More keto curry recipes
FAQs about keto curry chicken
This keto chicken curry recipe calls for coconut cream, not coconut milk. Coconut cream is much higher in fat than canned coconut milk.
It’s thicker than coconut milk with a consistency similar to heavy whipping cream. If you can’t find coconut cream a quick replacement can be made by placing full fat coconut milk in the fridge. Open the can carefully and scoop out this cream and fat that has risen to the surface.
Your keto curry sauce will be rich and thick with a delicious flavor thanks to the coconut cream.
This low carb curry is made with curry paste (or mild curry powder), so it’s not too spicy. If you love spicy food, you can add additional curry paste, curry powder, or extra chili powder for a real kick.
I personally love spicier keto chicken curry, but for the sake of my children, I keep this milder.
You can enjoy a chicken curry with plain cauliflower rice or this fluffy easy curry cauliflower rice.
In the mood for something different? Use fathead dough to whip up a keto naan, or try this delicious buttery keto garlic bread.
Yes, place all the ingredients into the bowl of the slow cooker and place them in the fridge the night before you need it. The next morning, place the slow-cooker bowl in the slow-cooker and turn it on as per recipe.
Yes, just swap out the chicken and use your favourite plant protein, but be careful to calculate your carbs. You might want to use chickpeas, tofu, tempeh, or paneer (Indian cheese). The curry will no longer be keto but a lower carb vegetarian curry.
Keto Chicken Pumpkin Curry Recipe (Slow-Cooker)
- Slow cooker
- Instant Pot
- Measuring cups and spoons
- 1 onion
- 2 tbsp curry paste/powder
- 500 g chicken breasts cubed
- 400 g pumpkin cut into cubes
- 400 ml coconut cream
- 400 g spinach chopped
- cashews to garnish (optional)
- Place the first 5 ingredients in the slow cooker dish. The spinach and cashews are added at the final stage.
- Stir and cook on LOW for 6-10 hours or HIGH for 4-6 hours.
- Stir occasionally to allow the flavours to mix.
- Ten minutes before serving, add the spinach to the chicken coconut curry and stir through. The spinach will wilt and cook. You may not fit all the spinach in one go, but wait for the first handful to wilt then add more and stir again.
- Serve with cauliflower rice and garnish with cashews (optional) or a sprinkle of coconut threads.
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