Coconut Chicken & Ginger Curry Stew
This Coconut Chicken & Ginger Stew is a gut-friendly twist on traditional curry. Made without onions, garlic, or legumes, it’s both low FODMAP and low histamine, while still rich in flavor. Fresh ginger and turmeric bring warmth and anti-inflammatory benefits, coconut milk adds creamy comfort, and tender chicken provides easy-to-digest protein. Ready in about 30 minutes, this simple one-pot meal is nourishing, soothing, and perfect for anyone navigating SIBO or looking for a lighter take on curry.
Equipment
- Dutch oven or large pot
Ingredients
- 1 tablespoon olive oil or coconut oil
- 2 cups peeled and cubed butternut squash
- 1 small zucchini diced
- 2 boneless, skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon curry powder* optional; see note below
- ½ teaspoon ground turmeric
- 1 inch piece of fresh ginger peeled and grated (or ~1 teaspoon)
- Salt to taste
- 1 can 13.5 oz full-fat coconut milk
- ½ cup filtered water or low-histamine broth optional, for thinner consistency
Instructions
- Sauté vegetables. In a large pot, heat oil over medium heat. Add the zucchini and butternut squash. Cook for 4–5 minutes, stirring occasionally. Stir in grated ginger, curry powder, and turmeric. Stir and allow to cook for about 1 minute to release their flavor.
- Add the chicken pieces. Sear for 2–3 minutes, stirring occasionally, until no longer pink on the outside.
- Pour in the coconut milk and optional water/broth. Stir everything together and bring to a boil. Reduce heat to a gentle simmer, cover and cook for 15–20 minutes, or until chicken is cooked through and squash is fork-tender.
- Serve on its own or with steamed white rice.
Notes
Curry powder tip: If you’re sensitive to nightshades or histamines, opt for a blend that avoids chili powder or paprika. You can DIY with turmeric, ginger, coriander, and garlic powder.
Leftovers: Best enjoyed fresh if histamine-sensitive. Otherwise, freeze immediately after cooling.