Afghan Chicken Korma with Sour Plums

Name: Afghan Chicken Korma with Sour Plums
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: 8 pieces bone-in chicken pieces, skin removed; 55 g chana dal; 60 g dried sour plums or dried sour cherries; 1 large onion, finely chopped; 10 g fresh ginger, peeled and finely chopped; 8 cloves garlic cloves, finely chopped; 2 large tomatoes, chopped; 2 green chilies, deseeded and finely sliced; 275 g Greek yogurt; 150 ml chicken stock; 2 tbsp sunflower oil; 2 tsp ground turmeric; 1 tsp salt and black pepper; 1 red chili, finely sliced; 15 g coriander, roughly chopped; 6 Lime wedges; 6 servings flatbreads or cooked rice

This Afghan-inspired chicken korma balances tender bone-in chicken with creamy yogurt, earthy chana dal, and tangy dried sour plums. The result is a rich, gently spiced curry with a bright sweet-sour finish that is perfect with rice or warm flatbreads.

Servings6 Portions

Prep Time20 Mins

Cook Time55 Mins

Difficulty

Intermediate

Ingredients

bone-in chicken pieces, skin removed
8 pieces
chana dal
55 g
dried sour plums or dried sour cherries
60 g
large onion, finely chopped
1
fresh ginger, peeled and finely chopped
10 g
garlic cloves, finely chopped
8 cloves
large tomatoes, chopped
2
green chilies, deseeded and finely sliced
2
Greek yogurt
275 g
chicken stock
150 ml
sunflower oil
2 tbsp
ground turmeric
2 tsp
salt and black pepper
1 tsp
red chili, finely sliced
1
coriander, roughly chopped
15 g
Lime wedges
6
flatbreads or cooked rice
6 servings

Step-by-Step Instructions

Place the chana dal in a bowl, cover generously with cold water, and soak for 3 hours. Put the dried sour plums, or dried sour cherries if using, in a separate bowl, cover with warm water, and soak for 1 hour.

Heat the oil in a deep 30 cm frying pan or wide casserole over medium-high heat. Season the chicken lightly with salt and black pepper, then brown it in batches until golden on the outside. Transfer the browned pieces to a bowl as they are done.

Reduce the heat to medium-low and add the onion to the same pan. Cook for 8-10 minutes, stirring often, until softened and pale golden. Add the ginger and garlic and cook for 3 minutes more, then stir in the turmeric until aromatic.

Drain the chana dal and add it to the pan with the tomatoes and green chilies. Cook, stirring occasionally, until the tomatoes begin to soften and break down. Stir in the yogurt and chicken stock, season lightly, then return the chicken and any juices to the pan. Drain the soaked plums and add them as well.