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.
