Preparation

Korma or qorma is a dish originating in the Indian subcontinent, consisting of meat or vegetables sautéed with yogurt (dahi) or cream, water or broth, and spices to produce a thick sauce.

Heat the oil in a heavy skillet over high heat. Cook the chicken pieces for 8 minutes or until golden on all sides. Remove from the pan and set aside.
Add the ginger and garlic to the pan and stir for 1-2 minutes. Add the onion and cook for 6–7 minutes or until golden brown. Reduce heat and add yogurt, saffron and salt. Stir well, bring to a gentle boil and put the chicken back in the pan. Cover and cook for 6–8 minutes. Drain the chana dal and prunes, add to the pan and cook for another 2–3 minutes. Add the tomatoes and chili peppers and cook for 10 minutes or until the dahl is tender, the sauce thickens and the oil rises to the surface.
Serves with slices of red onion, lemon slices, sprigs of cilantro and Afghan bread.

Ingredients

  • 125 ml (½ cup) canola oil
  • 1.5 kg chicken, cut into small pieces on the bone
  • 1 tbsp finely chopped ginger
  • 1 tbsp finely chopped garlic
  • 1 brown onion, finely chopped
  • 260 g (1 cup) thick Greek-style yoghurt
  • 2 tsp ground turmeric
  • 1 tsp salt
  • ⅓ cup chana dal, soaked in cold water for 2-3 hours
  • 10 dried sour plums, soaked in cold water for 1 hour
  • 2 tomatoes, diced
  • 4 green chillies, thinly sliced
  • 3 long fresh red chillies, thinly sliced
  • thinly sliced red onion rings, lime wedges, coriander sprigs and Afghan bread, to serve