PULLED TANDOORI CHICKEN

APP, ENTREE, SIDE DISH, DESSERT?
Entree
RELATED DISHES
BW Standard Salad, Bok Choy
FEEDS HOW MANY?
4
TIME COMMITMENT?
1.5 hours
FAST, WEEKNIGHT, WEEKEND?
Weeknight
STAIRMETER?
Not too many ingredients
EQUIPMENT NEEDED?
Big wok or heavy weighted pot
WHO I MADE IT FOR?
i gave Kelsey a couple options to choose from recipes I had been meaning to try. These recipes were picked out based on how easy they seemed and the fact that they were gluten free.

Adapted from here: http://thebigmansworld.com/2015/03/22/pulled-tandoori-chicken/

INGREDIENTS
Chicken breasts (I used 3 lbs because a family pack was on sale at Whole Foods, pounded and cut into 3-4 inch pieces)
Chicken stock (6 cups)
Onions (2, diced)
Coconut milk (1 cup)
Turmeric (2 teaspoons)
Cayenne pepper (2 teaspoons)
Smoked paprika (3 teaspoons)
Salt and pepper to taste

DIRECTIONS

  1. Pour chicken stock into wok and bring to a boil. Add onion and chicken and let sit submerged for ~20 mins.
  2. Meanwhile, combine coconut milk and spices and mix well. Add spices somewhat to taste- I like it spicy.
  3. Drain chicken and onions. Let cool. I didn’t really let the chicken cool for that long. Using two forks, shred chicken.
  4. Combine chicken and sauce in wok over high heat. Mix well and serve immediately once chicken and sauce have heated through.

BOTTOM LINE: I’m not a huge turmeric fan but this was an easy and good weeknight Indian meal.

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One Comment

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  1. Thanks so much for trying it out! They make delicious sandwiches with leftovers đŸ™‚

    Like

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