Afghan Style Chicken Korma With Dried Sour Plums Recipes

AFGHAN-STYLE CHICKEN KORMA WITH DRIED SOUR PLUMS

Steps:

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

CHICKEN KORMA

Steps:

• In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft. Cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.
• Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.
• Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.

SAFFRON CHICKEN KORMA

Steps:

• Clean and prepare chicken by removing excess fat.
• Blend ginger and garlic pastes, nuts, and water until smooth.
• Heat ghee.
• Fry onions and then add cardamom, cloves, cinnamon, coriander powder, jeera powder, chili powder, garam masala and cumin seeds.
• Fry untill they darken and sputter.
• Add cashew-garlic mixture prepared previously and let cook for 5-6 minutes.
• Now add chicken, mixing to ensure it is coated properly with spices.
• Reduce heat, add salt, and allow to cook for 20-25 minutes.
• Beat the yoghurt and add in small amounts while cooking on medium heat.
• When chicken is tender and well-cooked, stir in cream, saffron and cilantro (hint: warm cream till tepid and dissolve saffron in it first, then pour).
• Allow to simmer for a further 5-8 minutes.
• Goes well with basmati rice.

CHICKEN KORMA

Steps:

• Add ginger garlic paste, almonds and 1/4 cup of water to a food processor. Blend until you have a smooth paste.
• Add sour cream to a medium bowl and whisk until smooth.
• Add the garam masala, corriander powder, and cayenne. Stir well to mix.
• Lightly salt and pepper the chicken tenders and let sit while you prep the other ingredients.
• Heat Olive oil in a large saute pan.
• Add sliced onions and fry for 10-12 mins till soft and pinkish brown. Remove the onions with a slotted spoon and drain on a paper towel.
• Now add the chicken pieces and brown them lightly on both sides, removing to a bowl when done.
• Now to the oil add the cardamom, cinnamon and bay leaves. Add the golden raisins. Add the paste from the blender. Stir and fry for 2 minutes.
• Lower the heat and add the sour cream mixture.
• Stir to mix and bring to simmer on low heat.
• Add 2 tsp honey and adjust for salt.
• Now put in the chicken. Stir to mix and bring to simmer.
• Add a little warm water if you need more gravy (I add about 1/4 cup). Cover and cook for 25 mins at low heat until chicken is tender and cooked through.
• Adjust for salt and seasonings.
• Sprinkle with chopped cilantro and serve over rice.