APP, ENTREE, SIDE DISH, DESSERT?
BW Standard Salad, Bok Choy
FEEDS HOW MANY?
FAST, WEEKNIGHT, WEEKEND?
Not too many ingredients
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/
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
- Pour chicken stock into wok and bring to a boil. Add onion and chicken and let sit submerged for ~20 mins.
- Meanwhile, combine coconut milk and spices and mix well. Add spices somewhat to taste- I like it spicy.
- Drain chicken and onions. Let cool. I didn’t really let the chicken cool for that long. Using two forks, shred chicken.
- 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.