Afghan Chicken Korma

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Afghan Chicken Korma is a wonderfully spicy dish, and a national favorite in this country. It is made with delicious spices, creamy Greek yogurt, and chana dal. The chana dal makes Afghan Chicken Korma especially satisfying and filling. A special bean grown in India, that looks similar to split yellow peas common in the West, chana dal has a low glycaemic index – which serves to make you feel full for a long time. Great food for people with high blood sugar levels and those who are health and weight conscious, Afghan Chicken Korma is not only good for you, it is flat out scrumptious, too!

Afghan Chicken Korma Public Domain

Chicken Korma

Afghan Chicken Korma Recipe-


(serves 4 to 6)

  • 3 lb. (1.5 kg) chicken, cut into thighs, legs, wings, and quartered breast pieces
  • 1 tbsp. minced fresh ginger root
  • 2 tbsp. minced fresh garlic
  • 1 large yellow onion, peeled and chopped fine
  • 1 cup (260 grams) thick, plain Greek yogurt
  • 2 tsp. freshly ground turmeric root
  • 1 tsp. salt
  • cup chana dal, soaked in cold water for 2-1/2 to 3 hours
  • 10 dried sour plums, soaked in cold water for 1 hour
  • 2 ripe red tomatoes, cored and diced
  • 4 mild green chili peppers, sliced thin
  • 4 Indian spicy hot red chili peppers, sliced thin
  • 1/2 cup (125 ml) canola oil
  • fresh sprigs of cilantro, lime wedges, and thinly sliced red onion rings, for garnish
  • Noni Afghan (Afghan flat bread), for serving accompaniment
  1. Heat the canola oil in a heavy duty large skillet over high flame.
  2. Fry the chicken pieces until golden brown all over – about 8 minutes should do it. Transfer the chicken to a bowl and set aside for now.
  3. Add and stir the garlic and ginger into the same skillet and fry for 1–2 minutes.
  4. Add and stir in the onion and fry for 4–6 minutes, or until fragrant and turning golden.
  5. Turn the flame down to low, then add and stir in the Greek yogurt, turmeric and salt. Stir well, bring the heat up to a gentle boil, then return chicken into the skillet. Place the lid on the skillet and simmer for 6–8 minutes.
  6. Drain the dried plums and chana dal, add and stir into the skillet and simmer for another 2–3 minutes.
  7. Add and stir in both chilis and the tomato and cook for another 10 minutes, or until the chana dal is soft, the sauce has grown nice and thick, and the oil has risen to the surface.
  8. Serve your Afghan Chicken Korma with red onion rings, lime wedges, coriander sprigs and Noni Afghani (Afghan bread).

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