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Chicken Korma Recipe

This Afghan chicken korma recipe is easy to make and filled with spices, creamy yogurt, and chana dal. The dal helps keep you full due to its low glycemic index. To make it, chicken is browned in oil with ginger, garlic and onion. Yogurt, turmeric, and salt are added along with soaked chana dal and dried plums. The mixture simmers until the dal is soft and sauce thickened. It is served with red onion, lime, and coriander alongside Afghan bread.

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116 views1 page

Chicken Korma Recipe

This Afghan chicken korma recipe is easy to make and filled with spices, creamy yogurt, and chana dal. The dal helps keep you full due to its low glycemic index. To make it, chicken is browned in oil with ginger, garlic and onion. Yogurt, turmeric, and salt are added along with soaked chana dal and dried plums. The mixture simmers until the dal is soft and sauce thickened. It is served with red onion, lime, and coriander alongside Afghan bread.

Uploaded by

swapnilnemade
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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chicken korma

Cuisine: Afghan Prep time: 30 min(s) Cooking time: 45 min(s) Servings: Serves 46 Created by Farida Ayubi
This Afghan version of chicken korma is so simple to make. Its filled with delicious spices, creamy yoghurt and chana
dal, which has a low glycaemic index to keep you fuller for longer.

Soaking time 3 hours
Level of difficulty Easy
Season Spring / Summer / Autumn / Winter
Ingredients
125 ml ( cup) canola oil
1.5 kg chicken, cut into small pieces on the bone
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
1 brown onion, finely chopped
260 g (1 cup) thick Greek-style yoghurt
2 tsp ground turmeric
1 tsp salt
cup chana dal, soaked in cold water for 23 hours
10 dried sour plums, soaked in cold water for 1 hour
2 tomatoes, diced
4 green chillies, thinly sliced
3 long fresh red chillies, thinly sliced
thinly sliced red onion rings, lime wedges, coriander sprigs and Afghan bread, to serve
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Preparation
Heat the oil in a heavy-based frying pan over high heat. Cook the chicken pieces for 8 minutes, or until golden on all
sides. Remove from pan and set aside.

Add the ginger and garlic to pan and stir for 12 minutes. Add the onion and cook for 67 minutes, or until golden.
Reduce the heat to low, then add the yoghurt, turmeric and salt. Stir well, bring to a gentle boil, then return chicken to
the pan. Cover and simmer for 68 minutes. Drain the chana dal and dried plums, add to the pan and simmer for
another 23 minutes. Add the tomato and chilli and cook for 10 minutes, or until dahl is soft, sauce is thickened and
oil has risen to the surface.

Serve with red onion rings, lime wedges, coriander sprigs and Afghan bread.

SBS cooks notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20C. | We use
Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All
herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless
specified. | All eggs are 5560 g, unless specified.

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