This recipe for the Afghan version of chicken korma is so simple. It’s a dish filled with delicious spices, creamy yoghurt and chana dal, which has a low glycaemic index to keep you fuller for longer.
- 125 ml (½ 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
- ⅓ cup chana dal, soaked in cold water for 2-3 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | 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 55-60 g, unless specified.
Soaking time 3 hours
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 1–2 minutes. Add the onion and cook for 6–7 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 6–8 minutes. Drain the chana dal and dried plums, add to the pan and simmer for another 2–3 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.