Afghan Chicken Korma with Chickpeas

    45 minutes

    A bit simpler than an Indian chicken korma is this Afghan version but it's just as tasty. Serve with rice or bread.

    4 people made this

    Serves: 4 

    • olive oil, as needed
    • 2 onions, diced
    • 2 tomatoes, diced
    • 100g tinned chickpeas, drained
    • 500g boneless, skinless chicken breast
    • 2 cloves garlic, crushed
    • 2 cups (500ml) water
    • salt and pepper, to taste
    • chilli powder, to taste
    • 1 bunch fresh coriander

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat some olive oil in a saucepan and add onions. Fry until translucent, then add tomatoes.
    2. Roughly chop the chickpeas and cube the chicken. Add to the saucepan with the garlic and cook, stirring, until the chicken is no longer giving up liquid.
    3. Add 2 cups water and bring to a simmer. Cook over low heat 15 minutes or until meat is cooked through. Season with salt, pepper and chilli.
    4. Serve the korma hot, sprinkled with coriander leaves.

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