This was easy considering that we had shredded chicken already made. But it wasn't super delicious. We made some coconut cauliflower rice to go with it. And regular rice.
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 yogurt)
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
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.
Once cooled, place chicken back into the pot and using two forks, shred the chicken finely.
To make Tandoori Sauce
Combine all the spices into a small bowl and add the coconut milk (or Greek yogurt) and mix until fully incorporated. Adjust spices to suit taste (I love a really spicy sauce so go overboard with the cayenne pepper and smoked paprika)