Tuesday, April 16, 2013


I am so excited and pleased to have fellow Austinite and food blogger Natalie Paramore of FoodFetish on on my blog today! Natalie and I serve together on the Board of Directors for the Austin Food Blogger Alliance. Her blog, foodfetish.com, features tons of healthy recipes that fit into the paleo lifestyle. I chose to feature her Chicken Vindaloo because I love Indian food and it's paleo! I can't wait to make it myself. She featured my Paleo Fudge Cake on her blog a few weeks back and now its her turn!

Natalie's recipes are so clearly written and photo-documented. She uses simple ingredients, but combines them in a perfect balance and dynamic flavor profile. She is a talented, beautiful girl with a lovely blog. 

Chicken Vindaloo with Turmeric Cauliflower from Foodfetish.com
3 lbs chicken breasts
2 medium sized onions
14 ounces chicken broth
12 ounces tomato paste
1 large jalapeño
3-4 cloves of garlic
1 3in piece of fresh ginger
2 tablespoons of kosher salt
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon cayenne
Fresh cilantro for garnish
For the Turmeric Cauliflower:
1 head of cauliflower
3 teaspoons turmeric
3 teaspoons of garlic powder
Begin by pureeing the onion, garlic, ginger and jalapeño in a blender or food processor.
Add the tomato paste and turmeric, cayenne, coriander and paprika. Blend until well mixed.
Cut the chicken breasts into 2 inch cubes. Cook the chicken with the kosher salt in a large stock pot until you can’t see anymore pink, stirring frequently. About 5-7 minutes over medium high heat.
Add the tomato and onion paste with the chicken broth to the stock pot. Simmer over medium low heat for 20 minutes.
For the turmeric cauliflower, wash and chop the cauliflower. Boil the cauliflower until tender, about 10-15 minutes. Add the turmeric about halfway through. Once fork tender, drain the cauliflower. Add the garlic power and stir.
Serve the chicken vindaloo over the turmeric cauliflower. Serve hot!
Check out more of her paleo friendly recipes here (Links to the recipe are above the photos): 

Thank you, Natalie for sharing! 

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