Paleo Chicken Vindaloo

It’s easy to make curry at home with this amazing blend.

All ingredients should be organic, if possible

2 boneless, skinless chicken breasts, diced

1 TB ghee

1 bhp-free 14 oz can lite coconut milk

1 TB concentrated chicken base (you can find organic)

1 1/2 TB vindaloo curry powder

1/4 tsp dried ginger

1/2 tsp dried basil

2 dried kaffir lime leaves

1/2 tsp dried cilantro

1/2 TB dried, minced lemon grass

10 oz pkg frozen broccoli florets

1/2 lb fresh carrots, diced

Method

saute chicken in ghee until about halfway cooked

add coconut milk and chicken base

add spices

add veggies

simmer until carrots are soft, about 30 min

serve as a curry soup

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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