Afghan Chicken Korma
A rich and aromatic chicken curry, Afghan Chicken Korma is a flavorful dish often prepared for special occasions. It features tender chicken pieces simmered in a creamy, spiced tomato-based sauce with yogurt, nuts, and fragrant spices.
🧂 Ingredients
- 1 kg Chicken(cut into pieces)
- 2 medium Onions(finely chopped)
- 400 g Tomatoes(crushed or pureed)
- 4 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 200 g Yogurt(plain, full-fat)
- 50 g Almonds(blanched and ground into a paste)
- 4 tbsp Ghee or Oil
- 1 tsp Turmeric powder
- 1.5 tsp Coriander powder
- 1 tsp Garam masala
- 3 green Cardamom pods
- 1 inch Cinnamon stick
- to taste Salt
- 200 ml Water
- a handful Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Heat ghee or oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until golden brown, about 8-10 minutes.
- 2
Add minced garlic and grated ginger, and sauté for another minute until fragrant.
- 3
Add chicken pieces to the pot and brown them on all sides. This should take about 5-7 minutes.
- 4
Stir in turmeric powder, coriander powder, and garam masala. Cook for 1-2 minutes until the spices are fragrant.
- 5
Add the crushed tomatoes, cardamom pods, and cinnamon stick. Cook for 5 minutes, stirring occasionally.
- 6
In a separate bowl, whisk together the yogurt and ground almond paste until smooth. Add this mixture to the pot, stirring continuously to prevent curdling.
- 7
Pour in the water, season with salt, and bring the curry to a simmer. Cover the pot and cook on low heat for 30-40 minutes, or until the chicken is tender and the sauce has thickened.
- 8
Remove the cardamom pods and cinnamon stick before serving. Garnish with fresh cilantro.
💡 Pro Tips
- ✓For a creamier sauce, use full-fat yogurt.
- ✓Ensure the ground almond paste is smooth to avoid a grainy texture.
- ✓Adjust the spices according to your preference. Add a pinch of red chili powder for heat if desired.
🔄 Variations
- Add a tablespoon of tomato paste along with the crushed tomatoes for a deeper color and flavor.
- For a richer korma, a small amount of heavy cream can be added in the last 10 minutes of cooking.