Afghan Chicken Korma

Recipe By:
Marylin
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  • Total Time 75 min Ico-add
  • Yield 4 Servings
  • Level Easy

Korma is a mild and creamy meat stew featuring yogurt and spices; it can be made using chicken, beef or lamb. What part of Asia it originated in depends on who you ask.
 

Ingredients

  • 2 cups yogurt
  • 3 cloves garlic, minced
  • 2 medium onions, chopped
  • 1 teaspoon paprika
  • 2 teaspoons fresh ginger, chopped
  • Salt and black pepper to taste
  • 1 whole (2 to 3 pounds) chicken, cut into parts
  • 2 teaspoons peanut (or sunflower oil)
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground chili
  • 1 teaspoon cumin
  • 2 peeled cardamom pods, peeled
  • 1 teaspoon poppy seed
  • 1 teaspoon turmeric
  • 1 bay leaf
  • 2 tablespoons fresh coriander, chopped
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Directions

  1. 1. In a large bowl combine the yogurt, one clove minced garlic, half an onion, paprika, ginger, salt and pepper; mix well. Place the chicken in the bowl, turn to coat; cover and let marinate in the refrigerator for a couple of hours.
  2. 2. Heat the oil in a dutch oven (or large casserole); gently sauté remaining onion and garlic for one minute. Remove and set aside. To the hot oil add the coriander, chili, cumin, cardamom seeds, poppy seeds and turmeric. Let the spices cook together for a couple of minutes. Add the chicken, the sauteed onion and garlic, bay leaf and enough water to cover the chicken.
  3. 3. Let simmer for 45 minutes or until the chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.