Green Curry Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb)

Low-Amine Green Curry Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb) photo

Low-Amine Green Curry Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb)

I have been missing curries again, and one of my favorites is Green Curry Chicken. Unfortunately, it’s usually made with coconut milk, so I can’t eat it. You can use regular milk or cream in this recipe if you prefer the dairy, but it isn’t necessary. As is, this low-amine Green Curry Chicken was delicious. The avocado lends a wonderful creaminess to it that makes up for the fats missing by removing the coconut milk.

2 lbs boneless skinless chicken thighs, cut into bite-sized pieces

1/2 tsp salt

2 Tbsp granulated garlic powder

3 Tbsp safflower oil

2 Tbsp ginger, peeled and roughly chopped

1 1/2 tsp ascorbic acid

1 avocado, barely ripened

2 medium bundles cilantro

1 Tbsp lemongrass (white parts)

1/2 tsp cayenne

1 Tbsp water

1 1/2 tsp salt

2 C rice milk

Steamed rice (I won’t insult your intelligence. I’m going to assume you know how to do this.)

  • Make rice.
  • In a bowl, add chicken pieces, garlic powder, 1/2 tsp salt, and garlic powder. Mix until evenly coated.
  • Heat large pan to medium high and add oil. When oil is hot, add chicken. Allow to brown, then flip pieces over to brown other side. Cook for about 5 minutes, stirring often (don’t burn your chicken!), or until just barely done.
  • Pour chicken into a clean bowl and set aside.
Cooked chicken for Green Curry Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb) photo

Cooked chicken for Green Curry Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb)

  • In a food processor, add all other ingredients except rice milk. Blend until very smooth.
  • Pour puree into a pan and add rice milk and any cooking liquid left in the bowl of cooked chicken.
  • Turn heat to medium until it starts to boil and reduce to a low simmer. Cook sauce for about 5 minutes, stirring frequently.
  • Add chicken back in until both sauce and chicken are fully heated through.
  • Serve over rice.
  • Garnish with cilantro or a sprinkle of cayenne pepper, if desired.

AMINE BREAKDOWN:

Very Low Amine: salt, garlic powder, ginger, ascorbic acid, cilantro, lemongrass, green onion, water, rice milk, steamed rice

Low Amine: boneless skinless chicken thighs, safflower oil

Moderate Amine: barely ripened avocado

Very High Amine: cayenne pepper

Baked Breaded Chicken Cutlets

Breaded baked chicken cutlets, served with steamed golden beets, sour broiled onions, and garlic dill asparagus (low-amine, gluten-free, soy-free, dairy-free, nut-free, fish-free, tomato-free) photo

Breaded baked chicken cutlets, served with steamed golden beets, sour broiled onions, and garlic dill asparagus (low-amine, gluten-free, soy-free, dairy-free, nut-free, fish-free, tomato-free)

This simple low-amine dish is quick to make and delicious. A little chicken goes a long way once it is pounded flat and breaded, too. This low-amine dish is crisp and satisfying, hearty, and much lower in fat when baked than when fried.

1 tsp fresh thyme, leaves only

4 slices well-toasted (but not burnt) gluten-free bread

1/2 tsp salt

1/4 tsp ascorbic acid

5 boneless skinless chicken thighs

2 egg whites, beaten

Breaded baked chicken cutlets (low-amine, gluten-free, soy-free, dairy-free, nut-free, fish-free, tomato-free) photo

Breaded baked chicken cutlets (low-amine, gluten-free, soy-free, dairy-free, nut-free, fish-free, tomato-free)

  • Lay foil down on a cookie sheet.
  • Preheat oven to 375 degrees.
  • Pound each cutlet flat with a tenderizer. I pound mine to about a quarter-inch thickness. Set aside.
  • Mix breadcrumbs, thyme, ascorbic acid, and salt.
  • Dredge chicken in egg whites, then coat in breadcrumb mixture. Lay flat on the cookie sheet. Arrange gluten-free, low-amine chicken cutlets with space between.
  • Bake for 5 minutes on each side.
  • Serve hot.
AMINE BREAKDOWN:
Very Low Amine: thyme, salt, ascorbic acid, gluten-free bread
Low Amine: egg white, boneless skinless chicken thighs
Published in: on May 18, 2012 at 2:40 pm  Comments (6)  
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Baked Breaded Rosemary Lemon Chicken

Baked Breaded Rosemary Lemon Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free) photo

Baked Breaded Rosemary Lemon Chicken

Low-amine chicken dinners are often easy and delicious. This recipe can be cooked with pre-packaged Italian style breadcrumbs, but I prefer to use my own low-amine, gluten-free bread to make the gluten-free Italian breadcrumb mix. Chicken breasts were cooked at the same time as legs and thighs and both came out of the oven at the same time and were perfectly cooked, tender, and juicy.

2 chicken breasts, boneless & skinless

2 chicken thighs and legs (attached), skinless

2 large (8″) sprigs rosemary

1 1/2 tsp ascorbic acid

1/4 tsp sea salt

1/4 C safflower oil

2 Tbsp apple juice

Breadcrumb Mix:

3 pieces bread of choice

2 Tbsp dried rosemary

2 Tbsp Italian seasoning

1/2 tsp salt

  • Strip rosemary off stems and mix into a large bowl with chicken, ascorbic acid, sea salt, safflower oil, and apple juice.
  • Marinate for four hours, making sure to turn in bowl as often as possible to ensure even coating of marinade.
Baked Breaded Rosemary Lemon Chicken Marinating (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free) photo

Baked Breaded Rosemary Lemon Chicken Marinating

  • Preheat oven to 350 degrees.
  • Place toast on oven rack. When toast is browned, flip over and toast until very crisp but not burned.
  • Leave oven on.
  • Add toast to food processor and blend. When halfway to fine breadcrumbs, add dried rosemary, Italian seasoning, and salt. Finish processing.
  • Pull the majority of the rosemary off the marinated chicken (I leave a few pieces and a few pieces wedged within the breast for flavoring, however) and coat the chicken in the breadcrumbs.
  • Lay chicken down in a large Pyrex pan.
  • Add remainder of rosemary and marinade to the pan.
  • Bake at 350 degrees for 40 minutes, or until internal temperature of chicken reaches 165 degrees.
Baked Breaded Rosemary Lemon Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free) photo

Baked Breaded Rosemary Lemon Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free)

  • Remove from heat and cover with foil. Allow to rest for 5 minutes.
  • Serve hot.
Baked Breaded Rosemary Lemon Chicken, served with a marinated minced vegetable salad and buttered peas (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free) photo

Baked Breaded Rosemary Lemon Chicken, served with a marinated minced vegetable salad and buttered peas (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free).

AMINE BREAKDOWN:

Very Low Amine: rosemary, ascorbic acid, sea salt, safflower oil, bread, Italian seasoning

Low Amine: skinless chicken, apple juice



Baked Low-Amine BBQ Chicken Breasts (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, low-fat, low-carb)

Low-Amine Baked BBQ Chicken (low-amine, gluten-free, soy-free, dairy-free, tomato-free, low-fat, low-carb) served with baked sweet potato and stir-fried cabbage (photo)

Low-Amine Baked BBQ Chicken (low-amine, gluten-free, soy-free, dairy-free, tomato-free, low-fat, low-carb) served with baked sweet potato and stir-fried purple cabbage.

This basic recipe requires you to have made the low-amine BBQ sauce in advance. I usually make mine in big batches and freeze them in one-cup servings in Ziplock bags for later use. Chicken breasts are versatile and work very well with the low-amine BBQ sauce. It’s a great easy meal that requires very little work (sauce-making aside).

2 large, skinless chicken breasts

1/2 C low-amine BBQ sauce, divided (1/4C , 1/4C)

2 Tbsp safflower oil

  • Preheat oven to 350 degrees.
  • Lay chicken breasts down in Pyrex pan.
  • Slather chicken breasts with 1/4 C low-amine BBQ sauce.
  • Drizzle oil over the top.
Low-Amine Chicken with BBQ sauce and oil (photo)

Low-Amine Chicken with BBQ sauce and oil

  • Bake for 30 minutes, or until internal temperature reaches 160 degrees.
  • Optional side dishes: small/medium sweet potatoes can be tossed in the oven straight on the rack to cook with the chicken and should be done about the same time. Purple cabbage was stir-fried simply with safflower oil, salt, garlic, and pepper.
  • Broil for about 5 minutes to brown the top of the chicken and sauce.
Baked and broiled low-amine BBQ chicken, ready for slicing (photo)

Baked and broiled low-amine BBQ chicken, ready for slicing!

Low-Amine BBQ Sauce (photo)

Low-Amine BBQ Sauce

  • Remove from oven, cut chicken into slices and serve with BBQ sauce drizzled over the top.

AMINE BREAKDOWN:

Low Amine: skinless chicken breasts, low-amine BBQ sauce, safflower oil

Teriyaki Chicken

Teriyaki Chicken (low-amine, soy-free, gluten-free, dairy-free, tomato-free, low-carb, paleo) photo

Teriyaki Chicken (low-amine, soy-free, gluten-free, dairy-free, tomato-free, low-carb, paleo)

Low-amine teriyaki chicken is a real treat, since soy sauce is high in amines. It is easily made, though, with a little low-amine soy sauce substitute and sesame oil substitute!

1/2 C soy sauce substitute

1/4 C sesame oil substitute

6 medium cloves garlic, pressed

1 heaping Tbsp ginger, grated

1 Tbsp sugar

1 tsp cornstarch

Two chicken legs & thighs

1/4 red onion, cut into slices

  • Mix all ingredients together (except onions) in a large Ziplock bag until sugar is dissolved.
  • Let marinate for four hours, flipping halfway through.
  • Preheat oven to 375 degrees.
  • Lay marinated legs down in a Pyrex pan and lay onions around them. Add about 1/4 C of the marinade. Baste twice during cooking.
  • Bake for 25 minutes, or until internal temperature reaches 165 degrees.
  • Serve hot with rice.
AMINE BREAKDOWN:
Very Low Amine: garlic, ginger, cornstarch, skinless chicken legs and thighs, onion
Low Amine: soy sauce substitutesesame oil substitute, sugar

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Tamarind Apricot Chicken (low-amine, gluten-free, soy-free, dairy-free, tomato-free, paleo, low-fat, low-carb)

Tamarind Apricot Chicken (low-amine, gluten-free, soy-free, fish-free, dairy-free, paleo) photo

Tamarind Apricot Chicken (low-amine, gluten-free, soy-free, fish-free, dairy-free, low-fat, low-carb, paleo)

This low-amine chicken dish is tart with fruity undertones. I love using the leftover tamarind apricot sauce over rice. It’s hearty, but refreshing at the same time.

4 large chicken thighs

8 apricots, chopped

2 Tbsp oil

2/3 C broth (any kind will do)

2/3 C apricot nectar (juice)

2 Tbsp tamarind paste

1 Tbsp chili powder

1 Tbsp Thai bird chilies, minced

2 Tbsp ginger, grated

1/4 tsp salt

1 large onion, cut into half-rings

1 Tbsp cornstarch, mixed with 2 Tbsp cold water

  • Heat oil in a deep pot.
  • Add chopped apricots, chili powder, and salt.
  • Saute until soft, or about 3 minutes. Add stock, tamarind, ginger, Thai bird chilies, and apricot nectar.
  • Add onions and chicken and mix well. Try to ensure the chicken is mostly covered by the liquids.
  • Cover and simmer on low for 40 minutes, checking occasionally to ensure it isn’t sticking to the pot.
  • Add cornstarch and give pot a big stir.
  • Serve hot with sauce. Ideally, serve with a starch to soak up the low-amine sauce – it’s damn tasty.
AMINE BREAKDOWN:
Very Low Amine: apricots, tamarind paste, salt, onion, ginger
Low Amine: skinless chicken, safflower oil, broth
Moderate Amine: apricot nectar
Very High Amine: chili powder, Thai bird chilies 

Yogurt-Marinated Chicken (low-amine, gluten-free, soy-free, low-fat, low-carb)

Yogurt Marinated Chicken (low-amine, gluten-free, soy-free, nut-free, fish-free, tomato-free, low-fat) photo

Garlic, "Lemon," Mint, & Yogurt Marinated Chicken

Chicken is one of those love-hate meals for me. When it’s well marinated, I love it. But otherwise it’s just a bit boring for my tastes. I decided rather than a short-marinade, I’d let the chicken marinate in the yogurt sauce for almost 24 hours. It was definitely the right choice. They turned out succulent and had a nice “lemon” kick to it from the ascorbic acid.

2 chicken breasts & legs with thighs (all skinless)

1 1/2 C plain yogurt

1 C chopped mint

1 Tbsp cumin

8 large cloves garlic, pressed

2 Tbsp onion powder

1 tsp salt

2 tsp ascorbic acid

  • Mix all ingredients together in a Ziplock bag, and ensure chicken is well coated.
  • Press all air out of the bag, and leave it in the fridge to marinate, flipping over halfway through if possible. Marinate for 24 hours.
  • Preheat oven to 400 degrees on the middle rack.
Chicken covered in low-amine marinade of yogurt, mint, garlic, and ascorbic acid (low-amine, gluten-free, soy-free, nut-free, fish-free, tomato-free) photo

Chicken covered in low-amine marinade of yogurt, mint, garlic, & ascorbic acid.

  • Cover chicken and bake for 30 minutes.
  • Raise rack to the highest possible. Uncover chicken, baste well, and broil for 3 minutes.
Baked and broiled yogurt-marinated low-amine chicken (low-amine, gluten-free, soy-free, nut-free, fish-free, tomato-free) photo

Baked and broiled yogurt-marinated low-amine chicken, ready for plating. Legs/thighs can be plated as is. Breast should be sliced on a diagonal into pieces.

  • Serve chicken plated with juices.
AMINE BREAKDOWN:
Very Low Amine: mint, cumin, salt, ascorbic acid
Low Amine: skinless chicken, garlic, onion powder
Moderate Amine: yogurt
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Larb Gai (Thai Chicken Salad) (low-amine, gluten-free, soy-free, dairy-free, nut-free, fish-free, shellfish-free, paleo, low-fat, low-carb, healthy)

Larb Gai (Thai Chicken Salad) (low-amine, gluten-free, soy-free, dairy-free, nut-free, fish-free, shellfish-free, paleo, low-fat, low-carb) photo

Larb Gai (Thai Chicken Salad) (low-amine, gluten-free, soy-free, dairy-free, nut-free, fish-free, shellfish-free, paleo, low-fat, low-carb, healthy)

Larb Gai is delicious, and is an easy recipe, too. It’s naturally low-fat and low-carb, and full of all kinds of vitamins, but with none of the nasty amines that get you down. I like to make it and pack it (dressing separate) for lunches. Undressed, the Larb Gai will keep for a few days while you eat away at it. This Larb Gai recipe also excludes fish sauce, avoiding fish and shellfish allergies, as well as amines. Enjoy!
1 lb ground chicken or turkey
2 Tbsp safflower oil
1 small red onion
1/2 small or medium head green cabbage
1 package mint (leaves only)
1/2 cucumber
1 bunch radishes
1 bunch cilantro
2 Tbsp rice
1 lime
1/2 tsp salt
Larb Gai Dressing:
2 limes
1 Tbsp pomegranate juice or blueberry juice
1/2 tsp salt
2 tsp sugar
1 Tbsp garlic, minced
1 – 2 Tbsp Serrano peppers, minced
  • In a dry pan, toast rice. When lightly browned, use a food processor to grind it as small as possible. The toasted rice powder (khao koor) will help thicken up the meat juices.
Grinding up the toasted rice in a food processor (photo)

Grinding up the toasted rice in a food processor

  • In a large pan, cook meat over medium heat with oil, breaking it up into small pieces as it cooks.
  • Add lime, 1/2 tsp salt, and toasted rice powder. Mix well.
  • When done cooking, set aside.
Larb Gai turkey cooking in a frying pan (photo)

Larb Gai turkey cooking in a frying pan

  • Using a mandoline, slice onion, cabbage, radishes, and cucumber thinly and add to a large bowl.
Larb Gai vegetables, chopped and sliced (photo)

Larb Gai vegetables, chopped and sliced

  • Chop cilantro and add.
  • Add mint leaves. Toss Larb Gai salad until well mixed.
Larb Gai salad ingredient (photo)

Larb Gai salad ingredients

  • When meat is cooled, add to Larb Gai salad and toss together.
  • In a small jar or bowl, mix together all Larb Gai Dressing ingredients. Mix until sugar and salt are dissolved.
  • Depending on how many people you are feeding, use all the Larb Gai Dressing and toss well, or pull aside the portion you want to serve, mix in an appropriate amount of dressing, and toss well. Larb Gai will not keep as well once it has been dressed, so keep the dressing separate if you plan on saving it for later.
  • Serve, garnished with mint leaves and a dash of cayenne or red chili flakes over the top for color (optional).
Easy, Delicious Larb Gai (Thai Chicken Salad) (photo)

Easy, Delicious Larb Gai (Thai Chicken Salad)

AMINE BREAKDOWN:

Very Low Amine: cilantro, toasted ground rice, salt, onion, cabbage, mint, cucumber, garlic

Low Amine: ground turkey / ground chicken, safflower oil, blueberry juice (high in histamines, low in tyramines)/ pomegranate juice, sugar

Very High Amine: Serrano peppers, lime, cayenne / red chili flakes

Featured on Cybele Pascal.

Curried Cilantro Chicken Drumsticks (low-amine, gluten-free, soy-free, dairy-free, tomato-free, coconut-free, low-fat, low-carb)

Curried Cilantro Chicken (low-amine, gluten-free, soy-free, dairy-free, tomato-free, coconut-free) photo

Curried Cilantro Chicken (low-amine, gluten-free, soy-free, dairy-free, tomato-free, coconut-free, low-fat, low-carb) photo

For this recipe, I already had cilantro chutney on hand. I love to eat my low-amine cilantro chutney by the spoonful, but it also works well in recipes as a flavor base. The meat is tender and falls off the bone, and is a simple, easy way to prepare chicken.

6 chicken drumsticks, skin removed

2 Tbsp oil

1/4 C blueberry juice

1/2 C cilantro chutney

1/2 tsp ascorbic acid

1 Tbsp sugar

2 C vegetable stock

3 Tbsp corn starch

3 Tbsp cold water

  • Heat a high-walled pot to medium with the oil.
  • When oil is hot, add chicken. Turn once, so that chicken has a chance to brown.
  • Ensure chicken is not stuck to the bottom of the pot, then add blueberry juice, cilantro chutney, ascorbic acid, sugar, and vegetable stock.
  • When it comes to a boil, reduce to a simmer. Simmer cilantro chicken for 30 minutes.
  • Mix corn starch and cold water. Once dissolved, pour into the pot and immediately stir well.
  • Serve hot, with sauce.

AMINE BREAKDOWN:

Very Low Amine: skinless chicken drumsticks, blueberry juice (high in histamines, low in tyramines), cilantro chutney, ascorbic acid, corn starch, water

Low Amine: safflower oil, sugar, vegetable stock

Curried Chicken (low-amine, gluten-free, soy-free, tomato-free, coconut-free, paleo)

Curried Chicken (low-amine, gluten-free, tomato-free, coconut-free) photo

Curried Chicken (low-amine, gluten-free, soy-free, paleo, no tomato curry, no coconut curry)

Chicken is a great low-amine meat, so long as you remove the skin before cooking.  Keeping a skinless chicken tender can be a bit tricky, though. To keep the moisture in, we’ll be simmering the chicken in a curry sauce. Even just a year ago, I would have thought myself crazy for not adding tomato to the pot, but in the interest of keeping the amines in food low, this will be a tomato-free, coconut-free curry chicken recipe.

Raw ingredients for low-amine curried chicken (photo)

Raw ingredients for low-amine curried chicken.

Serves 5

18 drumsticks

2 Tbsp butter

2 Tbsp safflower oil

2 large onions cut into strips

1 apple or unripe pear

10 cloves garlic, minced

1 tsp paprika

1 large bay leaf

1/2 C parsley, minced

1 tsp salt

1/2 tsp white pepper

3 C chicken stock

1/4 C curry powder (get a kind that has no mustard in it. Mustard is high in amines)

1 Tbsp coriander powder

1 Tbsp cumin

Cayenne pepper (or other pepper, to taste)

1/2 C rice milk

2 Tbsp cornstarch

Juice of 1 lime

  • Remove chicken skin. Discard. Score chicken meat three or four times per leg (two scores on each side is ideal).
  • In a deep soup pot, heat the butter and oil. Brown chicken in batches and set aside on a plate.
Browned chicken drumsticks for low-amine curried chicken (photo)

Browned chicken drumsticks for low-amine curried chicken.

  • Using the same oil and pot, saute onions and apple until onions are just starting to caramelize.
Onions, pear, and parsley cut for low-amine curried chicken. (photo)

Onions, pear, and parsley cut for low-amine curried chicken.

  • Add garlic, paprika, bay leaf, parsley, salt, white pepper, curry powder, coriander, cumin, chicken stock, and cayenne. Cover and simmer over medium-low heat for about 10 minutes.
  • Carefully return chicken to the pot and mix in well with seasoned liquids, onion, and apple. The liquids should come to almost the top of the chicken.
Browned chicken drumsticks returned to pot of spices and liquids. (photo)

Browned chicken drumsticks returned to pot of spices and liquids.

  • Cover, and turn stove to medium-high until starting to boil. Reduce to a medium-low simmer for 30 minutes.
  • In a small bowl, mix rice milk, lime juice and cornstarch.
  • When the 30 minutes is up, stir rice milk mixture into the pot (make sure it mixes in well so that you don’t end up with clumps of cornstarch).
  • If not already fork-tender, simmer until it is.
  • Serve over quinoa, rice, or other starch. Ladle sauce over the top.
Curried chicken served with a quinoa salad, horseradish avocado lime dressing, and a modified ras el hanout spiced spaghetti squash. (photo)

Curried chicken served with a quinoa salad, horseradish avocado lime dressing, and a modified ras el hanout spiced spaghetti squash.

AMINE BREAKDOWN:

Very Low Amine: onion, apple, garlic, parsley, bay leaf, salt, white pepper, curry powder, coriander, cumin, rice milk, cornstarch

Low Amine: chicken drumsticks, butter, safflower oil, chicken stock

Very High Amine: paprika, cayenne, lime

Featured on Cybele Pascal and Modern Alternative Mama.