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Afghan chicken korma with sour plums

Afghan chicken korma with sour plums

  • Main course
  • Afghan

Bone-in chicken simmers in yogurt with split chickpeas, sour plums and fresh chillies.

Active time30 min

Cooking45 min

Total4 hResting : 3 h

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Ingredients

  • 20 ml fresh garlic
  • 20 ml fresh ginger
  • 1 onion
  • 3 fresh red chillies
  • 4 fresh green chillies
  • 2 tomatoes
  • 260 g plain Greek yogurt
  • 1500 g bone-in chicken pieces
  • 83 ml dried chana dal — split chickpeas
  • 2 tsp ground turmeric
  • 125 ml vegetable oil
  • 10 dried sour plums
  • 1 tsp salt

Preparation

  1. Measure the garlic and ginger volumes after chopping them. Cover the chana dal with cold water and soak for 180 min. During this time, soak the plums separately for 60 min. Drain both. Remove plum stones if needed. Peel and chop the onion, garlic and ginger. Wash and chop the tomatoes and chillies.

    20 ml fresh garlic
    20 ml fresh ginger
    1 onion
    3 fresh red chillies
    4 fresh green chillies
    2 tomatoes
    83 ml dried chana dal — split chickpeas
    10 dried sour plums
    • mixing bowl
    • small bowl
    • knife
    • chopping board
    • colander
  2. Heat the oil in a sauté pan over high heat. Brown the chicken pieces for about 8 min, then set aside on a dish. Stir the garlic and ginger in the pan for 2 min. Add the onion and cook for about 7 min until golden.

    1500 g bone-in chicken pieces
    125 ml vegetable oil
    • sauté pan with lid
    • tongs
    • serving dish
    • spoon
  3. Lower the heat and stir in the yogurt, turmeric and salt. Once gently bubbling, return the chicken, cover and simmer for 8 min. Add the drained chana dal and plums and cook for 3 min. Add the tomatoes and chillies and cook for about 10 min more. The dal must be soft, the sauce thick and the chicken cooked through, at least 75 °C inside the pieces.

    260 g plain Greek yogurt
    2 tsp ground turmeric
    1 tsp salt
    • sauté pan with lid
    • spoon
    • cooking thermometer

Allergens

  • Milk

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Afghan chicken korma with sour plums