Recipe By Wajiha Khan
Rating
Published Apr 2nd
Prep 15m Cook 25m Additional - Ready In 40m
Servings 4 servings Calories 294

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 Ingredients

  • 4 teaspoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 tomatoes, chopped
  • 1 teaspoon white vinegar
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon chili powder
  • ½ teaspoon garam masala
  • 1 small red bell pepper, chopped
  • 1 pound chopped cooked chicken
  • salt to taste
  • 4 sprigs fresh cilantro, for garnish

Cooking Directions

  1. 1 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.
  2. 2 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

  • Calories 294
  • Carbohydrate 9.6 g
  • Cholesterol 85.1 mg
  • Fat 13.5 g
  • Fiber 2.5 g
  • Protein 32.8 g
  • Saturated Fat 3.2 g
  • Sodium 114 mg
  • Sugar 4.5 g

Reviews

  1. 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 doubled the spices. But still needed a bit more kick so next time I will add more - Read more ...
  2. I read over the reviews and took everyone's adjustments into consideration. I did however make some additional adjustments so I am rating the basic recipe as best I can since I "tweaked" it so much. I think it's a good basic recipe to start with but it would not have been as pleasing left as - Read more ...
  3. This was delicious! I'm glad I sought out the garam masala (had to go to a specialty store for that one!) because it added so much flavor! I substituted leftover turkey for the cooked chicken and had to use a yellow bell pepper instead of red and it all turned out great. I think next - Read more ...
  4. Very good recipe - and very quick and easy. Doubled the amount of spices but that's just personal taste. Is even better as leftovers as flavours have a chance to infuse overnight. Thanks for the recipe!
  5. Everyone loved this! It will be prepared again. Thanks!
  6. 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 cooking.
  7. I thought this was pretty good easy to make and a nice low fat recipe. I wasn't sure what garam masala was but got the impression it's like curry so I used that. (It worked anyway.) Only thing was that I didn't think it was very filling. I'd like to try making more of the - Read more ...
  8. Excellent recipe..I cut the recipe down to serving for 2.. I had it 2 nights in a row..was even better the second night...:-)
  9. I added more garam masala only because I love the flavor of a stronger curry. Does Wajiha have more recipes available? =-)
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