In a large saucepan cover chicken with water. Bring to boil; lower heat; cover; cook until tender- 30 min.
Remove chicken; cool; skin and bone it; shred the meat into string-like pieces. Cut onions in half vertically and slice to form thin crescent shaped fans. Heat oil in frying pan; add onions and tumeric; cook until onion starts to color; add garlic and cook until brown, about 6 min. Remove onions and garlic with a slotted spoon and set aside. Leave oil in pan.
Add the chicken shreds to the oil and cook on medium, stirring often, until brown- 10 min. Drain off the oil, add onions,garlic, salt and chiles. Cook over med-low, stirring, for 10 min. You can also use leftover cooked turkey. It will keep in an airtight jar in the fridge for weeks.
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