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

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Published in: on July 16, 2012 at 10:42 pm  Comments (2)  
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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

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Published in: on January 26, 2012 at 8:50 am  Comments (4)  
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