905-619-2525

This is a really easy to make chicken recipe and super yummy!  Enjoy it over rice, quinoa or stir-fried veggies.

Ingredients:

For the chicken:

  • 1 kg of chicken breast cut into palm sized pieced
  • 4 cups vegetable or chicken stock
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • pinch of sea salt

For the sauce:

  • 1 cup full fat coconut milk
  • 2 tsp sea salt
  • 2 tsp paprika
  • 2 tsp cayenne pepper
  • 2 tsp turmeric
  • 2 tsp black pepper

Directions:

  • To cook the chicken: Fill a large pot with stock, add the garlic, onion and salt and bring to a boil
  • Once boiled, add the chicken and after 2 minutes decrease the temperature to a low simmer for 12-15 minutes.  Cook until the chicken is no longer pink.  Remove from heat and strain through a strainer.  Allow the chicken to cool
  • While the chicken is cooling combine all the sauce ingredients into a small bowl and mix well. (feel free to add more cayenne at this point is you like it spicer)
  • Once cooled, place chicken back into the pot and using 2 forks shred the chicken finely.  Add the tandoori sauce and serve immediately.