Pulled chicken koora

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I started doing this after I saw Angie making her Hainanese chicken rice. It could be seen as a sort of combination of that with the Sikandri Raan. There's something about stringy (ie pulled, not tough and stringy) meat that is really yummy

 

I large chicken

A few bay leaves

A couple of long cinnamon sticks

About 8 cardamoms

About 8 cloves

2 fresh chillies

Salt

Sunflower oil

Large onion, sliced

Ginger and garlic paste - 1 tablespoon

Black cumin seeds - 1 teaspoon

5 cardamons and 5 cloves bashed up

1 small cinnamon stick

Can of tomatoes

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Boil the chicken –  just the whole chicken maybe chopped roughly if you want, in a large sauce pan, with water covering it completely. Put a few bay leaves, a couple of cinnamon sticks, a few cardamoms and cloves, a couple of fresh chillies and salt, into the water. Let it boil for a good 45 minutes. The chicken will be more than falling off the bone. Let it cool down. Store some of the water as chicken stock and put in freezer.

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Take the meat off the bones (and if you want you can boil up the skin and bones with a bit more water for more stock) – leaving it in large pieces – just as it comes off.

In a large kadai, put in the oil and spices and onions etc., as in ordinary kodi koora in previous recipe. When that’s done, put in the large de-boned chicken chunks. Stir it around. You will find the chicken starts to become stringy – like in pulled pork etc. Add a can of tomatoes, put the lid on and let it simmer for a bit until all is thoroughly blended.