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RECIPE

Coconut Turmeric Chicken

If you follow a low-histamine diet, you have probably had this experience.

You search for recipes, find the list of everything you cannot have, and somewhere around item 47 — which, bewilderingly, includes leftovers; all leftovers, regardless of what they are — you look up and think: what exactly is left?

This recipe is the answer.

Fresh chicken, a short list of safe vegetables, coconut milk, fresh ginger and turmeric — and the result is a warm, creamy, comforting bowl of food that does not taste like restriction. It does not taste like making do. It tastes like dinner.

No fermented ingredients. No tinned tomatoes. No sauces from a jar. Just fresh ingredients, cooked simply, with a little thought for how they work together.

One note before we start: low histamine tolerance varies from person to person, and what works for one body may not suit another. The tips below are general guidance, not medical advice — always work with your health practitioner to understand what is right for you.

Right. Let’s cook.

Ingredients

  • 400–500g fresh chicken breast or thighs, cut into bite-sized pieces
  • 1 cup coconut milk, unsweetened
  • 1 tsp turmeric powder
  • 1 tbsp fresh ginger, grated
  • 1 small zucchini, sliced
  • 1 cup green beans, chopped
  • Salt, to taste
  • Steamed basmati rice, to serve
  • Fresh coriander or lime wedges, optional and only if tolerated

TKC Tip

  • Use the freshest chicken you can find. With low-histamine cooking, freshness matters enormously — histamine builds as meat ages, so the closer to the source, the better.
  • Cook and eat fresh where possible. This dish is at its best straight from the pan.
  • Keep flavours simple and avoid fermented sauces, pastes or condiments.
  • Adjust the vegetables based on your personal tolerances. When in doubt: keep it simple.

Method

  1. Heat a small amount of oil in a pan over medium heat.
  2. Add the chicken and cook until just done and lightly golden.
  3. Stir in the turmeric and ginger and cook briefly until fragrant.
  4. Pour in the coconut milk and bring to a gentle simmer.
  5. Add the zucchini and green beans and cook for 5 to 7 minutes, until tender.
  6. Season with salt and serve immediately over rice.

A Note From Simone
Low-histamine eating gets a reputation for being all restriction and no pleasure — and given how long the avoid list is, that’s fair enough. But the goal was never restriction for its own sake. The goal is to feel good. Recipes like this are proof that the two things can absolutely coexist, and that dinner can still be something to look forward to, regardless of what your body needs.