Pulled chicken koora

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

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.

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.