Keto Curried Chicken Stew

Are the cold days still lingering where you are? If so, this delicious stew will hit the spot.

This easy chicken soup is perfect comfort food for cold day. It’s creamy and filling, and loaded with protein and fiber thanks to hearty greens and chicken breast. And it definitely helps you stay keto.

It’s richly flavored with curry powder, ginger, and coconut, so it warms you up from the first bite.

Coconut oil is an underrated star in this recipe. Coconut oil has a controversial past, but we think it can be beneficial in a well-balanced, whole foods diet.

This recipe is also great because it sneakily adds in vegetables in the form of cauliflower rice. To make it as easy as possible, look for pre-riced cauliflower at the grocery store. You can usually find it either in the refrigerated produce section or the frozen veggie section.

I’m all about making my kitchen process as easy as possible – which means taking advantage of all the pre-chopped, pre-riced, pre-spiralized vegetables at the store. They usually are a bit more pricy, but worth it to me.

If you’d rather do your own, that’s totally fair. You do you!

As for hot sauce, I love Frank’s. But any brand with minimal ingredients (no junky, sugary fillers!) will do.

Print

Curried Chicken Stew

Course Dinner, Lunch, Main Course

Cuisine Keto

Keyword keto, ketogenic

Total Time 30 minutes

Servings 4

Calories 435 kcal

Ingredients

• 4 tablespoons coconut oil
• 1 onion diced
• 2 cloves garlic minced
• 1 teaspoon grated ginger
• 1 teaspoon curry powder
• 4 cups chopped greens such as kale or chard
• 1 pound chicken breast
• 2 cups chicken broth
• 1 cup coconut milk
• 2 cups riced cauliflower
• To serve: hot sauce shredded coconut, lime wedges
• Sea salt and fresh ground pepper to taste

Instructions

1. Heat the oil in a large pot or Dutch oven to medium high heat. Add the onion, garlic, and ginger, and cook until softened. Stir in the curry powder and greens and cook until greens are softened. Add the curry powder, chicken breast, and broth. Bring to a boil and reduce to a simmer.
2. Simmer until chicken is cooked through. Remove breasts from pot and shred with two forks. Return to the pot and add the coconut milk and cauliflower. Simmer for 5 minutes.
3. Serve immediately.

Nutrition Facts

Curried Chicken Stew

Amount Per Serving

Calories 435 Calories from Fat 285

% Daily Value*

Fat 31.7g49%

Carbohydrates 10.1g3%

Fiber 3.3g14%

Sugar 4.5g5%

Protein 29.5g59%

* Percent Daily Values are based on a 2000 calorie diet.