Quick Bites: Curried Pulled Chicken

Sometimes, you just have to have Indian food. You need something filling, simple, and with just the right amount of heat. Well, I do, anyway.

I don’t have a tremendous repertoire of Indian food that I cook, but I can make Vindaloo and Tiki Masala, and I get how Indian flavors work, more or less.

I’ve been into this pulled chicken thing for a while now. Basically, I take the weekly chicken that my wife uses for her Shabbat soup, and pull the breast apart along the muscle lines. What you can do with it once it’s pulled is relatively endless, and since it’s already cooked, whatever you want to make won’t take that long.

Tonight, I took one breast with about a cup of coconut milk, and added turmeric, cumin, smoked paprika, black pepper, garlic powder, maybe another spice or two, and added it directly to the pan with the milk. I let the flavors infuse for a few minutes, then added the pulled chicken, coated it thoroughly, let it heat through, and then served it over rice.