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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
