Pulled Tandoori Chicken- Just TWENTY minutes are needed to make this juicy, moist and flavourful pulled chicken with a delicious tandoori sauce! Paleo, dairy free, gluten free and Whole 30 friendly!
Ingredients
For the pulled chicken
1 kilogram chicken breasts, fat trimmed and cut into palm sized portions (just over 2 lbs)
4 cups chicken stock
1/2 onion, chopped finely
2 cloves garlic, minced
Pinch sea salt
For the tandoori sauce
1/2 cup full fat coconut milk (can sub for Greek yogurt/dairy free plain yogurt if not paleo or dairy free)
1 tsp sea salt
1 tsp smoked paprika
1 tsp cayenne pepper (optional but highly recommended)
1 tsp cumin
1 tsp turmeric
1 tsp black pepper
How to make
To cook the chicken
Fill a large pot with chicken stock and add the garlic and onion and bring to the boil.
Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat and drain immediately and allow chicken to cool.
next instructions : www.thebigmansworld.com
