Rating: 4 stars
38 Ratings
  • 5 star values: 9
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary

cook:
25 mins
total:
40 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

294 calories; protein 32.8g; carbohydrates 9.6g; fat 13.5g; cholesterol 85.1mg; sodium 114mg. Full Nutrition
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