Garam Masala Pulled Chicken Tacos with Cucumber Raita
Makes 10-12 tacos
NOTE: You will need a slow-cooker for this recipe.
2 boneless skinless chicken breasts
1 red bell pepper, diced
1/2 cup red onion, diced
sea salt and freshly ground black pepper
1 tbsp garam masala
2 tsp paprika
1 tsp turmeric
1/2 tsp ground coriander
1/4 tsp ground cayenne
1/4 tsp ground cardamom
pinch of chili flakes, plus more for serving
1 inch fresh ginger, peeled and grated
2 cups vegetable stock
1 1/2 cups plain greek yogurt
1/2 cup cucumber, diced
2 scallions, light green and white parts only, thinly sliced
1 clove garlic, minced (optional)
zest of one lime
juice of one lime
sea salt, to taste
paprika, to serve
To serve: masa tortillas, diced tomatoes, grated jack cheese, chili flakes, lime wedges, cilantro, avocado slices
Combine chicken breasts, bell pepper, onion, spices, ginger, and vegetable stock in slow cooker. Set heat to low and allow to cook for 2 hours and thirty minutes. Once cooked, use two forks to gently pull apart and shred the meat. Season to taste with chili flakes and sea salt. To store, transfer to an airtight container (with juices) and refrigerate. Chicken will last up to three days.
In a small bowl, whisk together yogurt, cucumber, scallions, garlic (optional), lime zest and juice, and sea salt. Sprinkle with paprika before serving.
To serve: In a small saucepan, warm tortillas on low heat. Use a slotted spoon to distribute chicken evenly in the middle of the tortilla. Dollop with raita. Sprinkle with any other assortment of toppings listed. Serve.