Home
Recipes
Afghan-style chicken korma with dried sour plums

Afghan-style chicken korma with dried sour plums served with rice

Afghan-style chicken korma with dried sour plums

Name: Afghan-style chicken korma with dried sour plums
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Afghan
Ingredients: chana dhal; dried sour plums or 100g dried sour cherries; sunflower oil; 8 chicken bone-in pieces (use thighs if you like), skin removed; onion finely chopped; ginger peeled and finely chopped; garlic cloves finely chopped; ground turmeric; tomatoes chopped; green chillies halved, deseeded and finely sliced; Greek yogurt; chicken stock (or use water); red chilli finely sliced; coriander; lime wedges; flatbreads or cooked rice

Diana Henry

Save recipe

Serves 4 - 6

Easy

Prep: 20 mins

Cook: 55 mins

plus 3 hrs soaking

A star rating of 5 out of 5.4 ratingsRate

loading...

Add dried sour plums to this Afghan-inspired curry to impart an interesting salty, sour flavour. If you can’t get them, use dried sour cherries instead

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Winter tabbouleh

A star rating of 4.6 out of 5.7 ratings

Schmarren with raisins

A star rating of 5 out of 5.1 rating

Dried fruit compote

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

chana dhal
dried sour plums

or 100g dried sour cherries
sunflower oil
8 chicken

bone-in pieces (use thighs if you like), skin removed
onion

finely chopped
ginger

peeled and finely chopped
garlic cloves

finely chopped
ground turmeric
tomatoes

chopped
green chillies

halved, deseeded and finely sliced
Greek yogurt
chicken stock

(or use water)

To serve

red chilli

finely sliced
coriander
lime

wedges
flatbreads

or cooked rice

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (6)

kcal349
fat16g
saturates6g
carbs23g
sugars18g
fibre4g
protein27g
salt0.4g

Method

step 1

Put the chana dhal in a bowl, cover with water and leave to soak for 3 hrs. Meanwhile, put the dried plums or cherries in a second bowl, cover with warm water and leave to soak for 1 hr.
step 2

Heat the oil in a deep 30cm frying pan, and brown the chicken pieces in batches, seasoning as you go. Transfer the browned chicken to a bowl as you cook.
step 3

Add the onions to the pan and fry over a medium-low heat for 8-10 mins until soft and pale gold. This takes a bit of time. Add the ginger and garlic, and cook for another 3 mins, then add the turmeric. Stir everything together until the spices are fragrant.
step 4

Drain the chana dhal and tip into the pan along with the tomatoes and chillies. Continue to cook, stirring occasionally until the tomatoes have collapsed slightly. Stir in the yogurt, stock and some more seasoning. Return the chicken pieces and any resting juices to the pan, then drain the plums and mix these in. Bring everything to just under the boil (it’s important that the mixture doesn’t fully boil, or the yogurt will curdle), then turn the heat down to low. Cover and cook for about 15 mins, then remove the lid and cook for 15-20 mins more until the chicken is cooked through and the liquid has thickened.
step 5

Scatter over the sliced chillies and coriander, then serve with lemon or lime wedges, and flatbreads or rice.

Recipe from Good Food magazine, January 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now