Afghan‑style Chicken Korma with Dried Sour Plums

• chana dal↗
• dried sour plums↗

  or 100 g dried sour cherries

• sunflower oil↗
• chicken↗8

  bone‑in pieces (optional – thighs), skin removed

• onion↗

  finely chopped

• ginger↗

  peeled and finely chopped

• garlic cloves↗

  finely chopped

• ground turmeric↗
• tomatoes↗

  chopped

• green chilies↗

  halved, deseeded, finely chopped

• Greek yogurt↗
• chicken broth↗

  (or water)

• red chili↗

  finely chopped

• cilantro↗
• lime↗

  wedges

• плоский хліб↗

  або варений рис

Step-by-step instructions

1. 1

   Place the chana dal in a large bowl, cover with cold water and let it soak for 3 hours. At the same time, place the dried sour plums (or cherries) in another bowl, cover with warm water and let them steep for 1 hour.

2. 2

   Heat the sunflower oil in a large deep skillet (≈30 cm diameter). Fry the chicken pieces in batches, sprinkling them with spices while frying. Transfer the browned chicken to a separate bowl.

3. 3

   Add the finely chopped onion to the skillet and sauté over medium‑low heat for 8‑10 minutes until soft and pale‑golden. Then add the ginger and garlic, cook for another 3 minutes, after which stir in the turmeric and mix until the spices release their aroma.

4. 4

   Drain the soaked chana dal and add it to the skillet together with the chopped tomatoes and green chilies. Simmer, stirring occasionally, until the tomatoes soften. Stir in the Greek yogurt, chicken broth and a little more spices, mixing well. Return the browned chicken along with its released juices, then drain the rehydrated plums, crush them and add to the pot. Bring to a near boil (do not allow a vigorous boil or the yogurt will curdle), reduce heat to low, cover and simmer for 15 minutes. Then uncover and cook for another 15‑20 minutes until the chicken is tender and the sauce thickens.

5. 5

   Garnish the dish with finely chopped red chili and fresh cilantro, and serve with lime wedges and flatbread or fragrant rice.