I have a traditional Gluten Free Chicken Korma recipe already. However, this newest recipe below was created to be not only allergen-free but also low-histamine. Read further to learn more about the low-histamine diet and get this delicious recipe for Gluten Free Allergen Free Chicken Korma.
While inflammation is high in the body such as when you have itching, hives, or mass cell activation attacks, which may include digestive symptoms, a low-histamine diet can help. This gluten-free allergen-free chicken korma recipe is low-histamine. That means it is not made with cream and many of the high-histamine spices such as cinnamon. This recipe for allergen-free chicken korma is one of the few recipes that contains plenty of flavor using low-histamine ingredients. Plus, your body may benefit from the turmeric, which helps fight inflammation.
People with Mass Cell Activation or histamine intolerance cannot consume premade food from a can, carton, or most packaged or boxed food. Therefore, no commercially made chicken broth is ever used. Instead, vegetables are added to create a homemade chicken broth flavor.
A flavorful gluten-free allergen-free chicken korma recipe without wheat, gluten, nuts, egg, egg, fish, seafood, coconut, soy, dairy, corn, potato, sugar, nightshades, vinegar, cinnamon, gum, and more. This recipe is also low-histamine.
2 teaspoons neutral-flavored oil (sunflower)
1 pound chicken breast, cut up into bite-size pieces
1-1/4 cups celery finely chopped
1-1/4 cups finely chopped yellow onion
6 cloves garlic
1 tablespoon ground turmeric
2 x 1-inch piece fresh ginger*, grated
1-1/2 teaspoons minced fresh oregano
2-1/2 cups water
1/4 cup brown rice flour
1 - 2 tablespoons pure maple syrup (or sweetener of choice)
25 to 30 drops gluten-free alcohol-free vanilla stevia (optional)
Black pepper (if you are tolerant and not nightshade-free)
Preheat a large skillet over medium-high heat. Add the oil and swirl around the skillet. Add the chicken and fry, stirring frequently, until golden brown, about 8 minutes.
Add the celery and onion; saute until tender, about 7 minutes.
Pour in about 2 more tablespoons of oil and allow to heat up. Add the garlic, ginger, oregano, and water. Stir frequently until fragrant, 1 - 2 minutes.
Add the water and simmer for at least 10 minutes.
Sprinkle the rice flour over the top, stir, and cook for about 5 minutes or until thickened and the flour softens and absorbs enough liquid. Add additional water as needed. It tends to thicken the longer it rests.
Season with salt (and pepper, if tolerant). Serve over the rice of choice with a green vegetable or chopped salad.