“This is a popular Pakistani dish. This is a quick and tasty way to use leftover roast chicken. The sauce can also be used for any cooked poultry, lamb, or beef.” - by Wajiha Khan
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat the oil in a large skillet over medium heat, and cook and stir the onion and garlic until tender. Mix in the tomato paste, tomatoes, and vinegar. Season with turmeric, cumin, coriander, chili powder, and garam masala. Continue to cook and stir until blended and heated through, about 10 minutes.
- Mix the red bell pepper and chicken into the skillet. Reduce heat, and simmer 6 to 8 minutes, until chicken is heated through. Season with salt. Garnish with cilantro sprigs to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 294 cal
- 15%
- Fat
- 13.5 g
- 21%
- Carbs
- 9.6 g
- 3%
Based on a 2,000 calorie diet
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Reviews (27)
Rate This Recipe
"Fragrant while cooking and tasty while eating. I doubled all of the spices because our family found it too mild. Adding a little chicken or vegetable broth is helpful as it tends to dry out while co..." See moreoking."
JUSTKIMMERS
"I added more garam masala only because I love the flavor of a stronger curry. Does Wajiha have more recipes available ? =-)..." See more"
Jewelsmom
"I cooked this in a 4 Quart slow cooker on low for 6-7 hrs. Did not need extra fluid. Used only two raw boneless chicken breasts cut up. Added 1/2c whole canned chickpeas, 1/4 c golden raisins, and dou..." See morebled the spices. But, still needed a bit more kick, so next time I will add more spices with heat (e.g., HOT chili powder). We served over Couscous."
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