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.