New Recipe: Low Histamine Chicken & Greens Curry

Histamine is a huge research interest of mine, across food allergies and intolerances, heavy menstrual bleeding and mental health, to name but a few. For some of my clients, reducing their dietary intake of histamine has a considerable impact on their symptoms resolution. The highest histamine containing foods and beverages are wheat, dairy, coffee and alcohol, however there are many whole foods that can be problematic in excess including fermented foods, spinach, avocado and tomato. I’ll be back in the coming months to take a deeper dive into the research and in the meantime, please enjoy this Low Histamine Chicken & Greens Curry. 

Ingredients (Serves 4)

  • 2 tablespoons cold pressed extra virgin coconut oil
  • 500g pasture raised chicken thigh, diced
  • 1 brown onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons fresh ginger, grated fine
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 head cauliflower, floretted
  • 1 x 400ml can organic coconut cream
  • 1 cup filtered water
  • 1 zucchini, sliced
  • 250g snow peas
  • 1 cup quinoa
  • 1/4 bunch fresh coriander


  1. Heat 1 tablespoon of oil in a large pan over medium heat and cook the chicken for 3-4 minutes or until lightly browned. Transfer to a bowl and set aside.
  2. In the same pan, heat remaining oil and cook the onion, garlic and ginger for 3 minutes or until onion becomes translucent.
  3. Add the spices, cauliflower, coconut cream, water and chicken back in the pan and simmer for 15 minutes.
  4. Whilst the curry is simmering, cook quinoa as per packet instructions.
  5. Add zucchini to the curry mix and simmer for 5 minutes, followed by the snow peas in the last minute of cooking.
  6. Season with salt and pepper to taste and serve alongside quinoa and fresh coriander.
Recipe developed by Head Honcho Steph Lowe, learn more here.
Image shot by Elyse Lagos from Captured Wellness.

Leave a Reply