Pulled Tandoori Chicken

Chicken

• 1 garlic clove
• 40 g red onion, halved
• 10 g fresh root ginger, peeled, cut in round slices (2 mm)
• 800 g water
• 1 chicken stock cube (for 0.5 l), crumbled
  or 1 heaped tsp chicken stock paste, homemade
• 600 g chicken breasts, skinless, sliced (3 cm)

Sauce

• 200 g coconut milk
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp garam masala
• ½ tsp Kashmiri chilli powder
• ½ tsp fine sea salt