Afghan-Style Chicken Korma with Dried Sour Plums Recipe

Introduction

Discover the rich and tangy flavors of Afghan-style chicken korma, a comforting dish featuring tender chicken simmered with dried sour plums and aromatic spices. This recipe balances creamy yogurt with a touch of heat and a sour twist, making it a perfect meal to share with family and friends.

Ingredients

• 55g chana dhal
• 60g dried sour plums, or 100g dried sour cherries
• 2 tbsp groundnut or sunflower oil
• 8 bone-in chicken pieces (use thighs if you like), skin removed
• 1 large onion, finely chopped
• 2cm piece of ginger, peeled and finely chopped
• 8 garlic cloves, finely chopped
• 2 tsp ground turmeric
• 2 large tomatoes, chopped
• 2 green chillies, halved, deseeded and finely sliced
• 275g Greek yogurt
• 150ml chicken stock (or use water)
• 1 red chilli, finely sliced
• Small handful of roughly chopped coriander
• Lemon or lime wedges
• Flatbreads or cooked rice

Instructions

1. Step 1: Put the chana dhal in a bowl, cover with water and leave to soak for 3 hours. Meanwhile, place the dried sour plums or cherries in another bowl, cover with warm water and soak for 1 hour.
2. Step 2: Heat the oil in a deep 30cm frying pan over medium heat. Brown the chicken pieces in batches, seasoning as you go, then transfer them to a bowl.
3. Step 3: Add the chopped onions to the pan and fry over medium-low heat for 8-10 minutes until soft and pale golden. Add the ginger and garlic, cooking for another 3 minutes, then stir in the turmeric until fragrant.
4. Step 4: Drain the chana dhal and add it to the pan along with the chopped tomatoes and green chillies. Cook, stirring occasionally, until the tomatoes have softened.
5. Step 5: Stir in the Greek yogurt, chicken stock, and season to taste. Return the chicken pieces and any resting juices to the pan. Drain the soaked plums and mix them in.
6. Step 6: Bring the mixture to just below boiling (avoid a full boil to prevent the yogurt from curdling). Reduce heat to low, cover, and simmer for about 15 minutes.
7. Step 7: Remove the lid and cook for an additional 15-20 minutes until the chicken is cooked through and the sauce has thickened.
8. Step 8: Scatter the sliced red chilli and chopped coriander over the dish. Serve with lemon or lime wedges and flatbreads or cooked rice.

Tips & Variations

• Use chicken thighs for more tender, juicy meat that holds up well during slow cooking.
• Substitute dried sour cherries if you can’t find dried sour plums; they provide a similar tangy flavor.
• To make it milder, remove the seeds from the green and red chillies before adding.
• For a richer texture, stir in a tablespoon of cream or coconut milk before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the yogurt from curdling. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken pieces can be used, but bone-in pieces add more flavor and help keep the meat tender during cooking.

What can I use if I don’t have chana dhal?

You can substitute with yellow split peas or red lentils, but adjust soaking and cooking times accordingly as these may cook faster.

Afghan-Style Chicken Korma with Dried Sour Plums Recipe

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★★★★★

4.5 from 109 reviews

• Author: Luna
• Total Time: 3 hours 65 minutes
• Yield: Serves 6-8 1x

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Description

This Afghan-style chicken korma is a rich, aromatic stew featuring tender chicken pieces cooked with dried sour plums and chana dhal lentils, infused with warm spices and creamy yogurt. Perfectly balanced with a subtle tang, this comforting dish is served with fresh coriander, sliced chili, and lemon wedges, ideal for pairing with flatbreads or rice.

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Ingredients

Scale 1x2x3x

Legumes and Fruit

• 55g chana dhal
• 60g dried sour plums, or 100g dried sour cherries

Chicken and Aromatics

• 8 bone-in chicken pieces (use thighs if you like), skin removed
• 1 large onion, finely chopped
• 2cm piece of ginger, peeled and finely chopped
• 8 garlic cloves, finely chopped

Spices and Flavorings

• 2 tsp ground turmeric
• 2 large tomatoes, chopped
• 2 green chillies, halved, deseeded and finely sliced
• 1 red chilli, finely sliced
• small handful of roughly chopped coriander
• lemon or lime wedges

Dairy and Liquids

• 275g Greek yogurt
• 150ml chicken stock (or use water)

Oils and Fats

• 2 tbsp groundnut or sunflower oil

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Instructions

1. Soak Legumes and Fruit: Place the chana dhal in a bowl, cover with water, and soak for 3 hours. In a separate bowl, cover the dried sour plums or cherries with warm water and soak for 1 hour to soften and rehydrate.
2. Brown the Chicken: Heat the groundnut or sunflower oil in a deep 30cm frying pan over medium heat. Season the chicken pieces and brown them in batches, ensuring each piece develops a golden crust. Transfer browned chicken to a bowl as you go.
3. Sauté Onions and Spices: In the same pan, add the finely chopped onions and cook over medium-low heat for 8-10 minutes until soft and pale golden. Add ginger and garlic, cooking for an additional 3 minutes, then stir in the ground turmeric until fragrant.
4. Add Legumes and Tomatoes: Drain the soaked chana dhal and add it to the pan along with the chopped tomatoes and green chillies. Cook while stirring occasionally until the tomatoes soften and begin to collapse.
5. Incorporate Yogurt, Stock, and Chicken: Stir in the Greek yogurt and chicken stock, seasoning with salt and pepper. Return the browned chicken pieces and any accumulated juices to the pan. Drain the soaked sour plums or cherries and mix them in gently.
6. Simmer Gently: Bring the mixture to just below a boil to avoid curdling the yogurt. Reduce heat to low, cover the pan, and simmer for about 15 minutes. Then remove the lid and continue cooking for another 15-20 minutes until the chicken is cooked through and the sauce has thickened.
7. Garnish and Serve: Scatter the thinly sliced red chilies and roughly chopped coriander over the top. Serve the korma with lemon or lime wedges and your choice of flatbreads or cooked rice.

Notes

• Soaking the chana dhal helps soften it and reduces overall cooking time.
• Be careful not to let the mixture boil once yogurt is added to prevent curdling.
• Using bone-in chicken thighs enhances flavor and tenderness.
• Dried sour plums can be substituted with dried sour cherries for a similar tartness.
• This dish is perfect paired with basmati rice or naan flatbread.

• Prep Time: 3 hours 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Afghan

Keywords: Afghan chicken korma, dried sour plums, chana dhal recipe, yogurt chicken curry, slow simmered chicken stew