This low histamine chicken curry is as flexible as it is delicious, with a mix of nine antihistamine herbs and spices to round out the flavors. Even if you’re not following a low histamine diet, you’ll definitely enjoy this chicken curry without garam masala.
Jump To
About this recipe
Low Histamine Chicken Curry. Based off the many Indian curries I grew up eating, this chicken stew makes use of a few warm spice substitutions without compromising on flavor. The result is a delicious curry which hits all the most important flavor notes.
Antihistamine Spices. Between the coriander, the nigella, and the garlic, this low histamine curry is packed with strongly antihistamine foods. This means that they contain plant chemicals which inherently help your body calm histamine production.
Versatile Recipe: You can use any mix of vegetables, meats, and spices that you like, but I’d recommend sticking with the rough amounts outlined below.
Ingredients
Indian Spices: each of these low histamine spices plays an important role in developing the overall flavor of this dish. I know it may seem like a lot of spice by volume, but once you add in the 3 pounds of meat and vegetables, it really spreads out. Plus, almost all of these spices are actively antihistamine, which will help manage overall histamine levels.
Carrots, Sweet Potato, and Squash: these root vegetables pair beautifully with the spices in this curry, but can be swapped for almost any other vegetable.
Kale: since you can only use the leaves and not so much the spines, you can fit a lot of kale into this dish. But if you can’t get your hands on any flat-leafed kale, you can use any other cruciferous vegetable in its place.
Chicken: although this is a chicken curry, the chicken is actually optional, and could be replaced by the same amount of your favorite low histamine vegetable. If you do want to use chicken, however, I’d recommend chicken thighs or breasts.
Cilantro: this optional ingredient is a very typical topping for Indian curries, though personally, I think it tastes like soap.
How to make curry without garam masala: step-by-step instructions
Step 1. Measure out all your spices except the amchur—coriander seed, cumin seeds, nigella seeds, turmeric, fenugreek, cardamom, and fennel seeds— into a small bowl and set aside. Then prep your onion, garlic, carrots, sweet potato, and kale, keeping all of them separate. If you’re using frozen chicken, this is when you should take it out of the freezer to defrost; then mince your cilantro, if using.
Step 2. Next, put a large pot over medium heat and add your coconut oil & let it heat for 2-3 minutes. If it starts to smoke or begins to smell different, turn down the heat immediately.
Step 3. Once it’s hot, add your spice mixture and get all the raw spices covered in oil, moving them around before you leave them to cook for a couple minutes, now over low heat.
Step 4. After 1-2 minutes, add in the onion and let it brown for about 4 minutes, stirring once a minute.
Step 5. Add the garlic and let it cook for 1 more minute before adding the chicken thighs. If using whole thighs, cook on low for 7 minutes, but if using boneless pieces of chicken thighs, then cook for 5 minutes, until just starting to cook on the outside.
Step 6. Add in the coconut milk, carrots, butternut squash, and sweet potato, and cover the pot, letting it simmer on low for about 20 minutes.
Step 7. Scrape in the kale and cook for 1 more minute, then turn off the heat and stir in the salt and amchur. Serve over rice or with a side of potatoes.
Recipe notes & tips
Swapping Spices. If you want to use different spices, just make sure to use a similar volume of spices overall (8 teaspoons), or less if using a small knob of fresh ginger (just 6 1/2 teaspoons total).
Using Coconut Cream. If you want to enjoy a creamier curry, you can use coconut cream in place of coconut milk, but just make sure it doesn’t contain any preservatives. Alternately, you could use powdered coconut milk.
Homemade Low Histamine Curry Recipe Card
As always, if you like the recipe, I really appreciate a review or comment!
Chicken Curry Without Garam Masala (Low Histamine)
A warming low histamine curry without nightshades or garam masala, but still very full of flavor!
Ingredients
- 3 Tablespoons coconut oil
- 1 1/2 teaspoons amchur
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground coriander seed
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole nigella seeds
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground fenugreek
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon fennel seeds
- 1 medium onion, roughly chopped
- 3 large cloves garlic, minced
- 1 1/2 teaspoons salt
- 13.5oz. coconut milk
- 4 large carrots, cubed
- 1 medium sweet potato, cubed
- 1 Cup butternut squash
- 5 large kale leaves, de-spined & roughly chopped
- 1.5 pounds chicken (thighs or breast)
- 2-3 sprigs of cilantro (optional)
Instructions
- Measure out all your spices except the amchur—coriander seed, cumin seeds, nigella seeds, turmeric, fenugreek, cardamom, and fennel seeds— into a small bowl and set aside. Then prep your onion, garlic, carrots, sweet potato, and kale, keeping all of them separate. If you're using frozen chicken, this is when you should take it out of the freezer to defrost; then mince your cilantro, if using.
- Next, put a large pot over medium heat and add your coconut oil & let it heat for 2-3 minutes. If it starts to smoke or begins to smell different, turn down the heat immediately.
- Once it's hot, add your spice mixture and get all the raw spices covered in oil, moving them around before you leave them to cook for a couple minutes, now over low heat.
- After 1-2 minutes, add in the onion and let it brown for about 4 minutes, stirring once a minute.
- Add the garlic and let it cook for 1 more minute before adding the chicken thighs. If using whole thighs, cook on low for 7 minutes, but if using boneless pieces of chicken thighs, then cook for 5 minutes, until just starting to cook on the outside.
- Add in the coconut milk, carrots, butternut squash, and sweet potato, and cover the pot, letting it simmer on low for about 20 minutes.
- Add in the kale and cook for 1 more minute, then turn off the heat and stir in the salt and amchur. Serve over rice or with a side of potatoes.
Notes
Swapping Spices. If you want to use different spices, just make sure to use a similar volume of spices overall (8 teaspoons), or less if using a small knob of fresh ginger (just 6 1/2 teaspoons total).
Using Coconut Cream. If you want to enjoy a creamier curry, you can use coconut cream in place of coconut milk, but just make sure it doesn't contain any preservatives. Alternately, you could use powdered coconut milk.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 532.22kcalTotal Fat: 35.43ggSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 107mgSodium: 764.45mgmgCarbohydrates: 36.91ggFiber: 6gSugar: 11ggProtein: 25.01gg
Nutrition data is primarily accumulated from online calculators for convenience and courtesy only, and can vary depending on factors such as measurements, brands, and so on. We encourage you to double-check and make your own calculations.
Save this post for later!
