Home Dairy-free My Attempt at Afghan Cusine

My Attempt at Afghan Cusine

There are two Afghan restaurants near where I live, and I love them so much that not one, but both restaurants know me by name. That’s when it hit me that I should probably attempt to recreate some of these delicious meals myself, to help my poor empty wallet.  So, here’s my attempt at Korma-E-Murgh (at least that’s what it is called on their menu). The dishes are usually made with lamb or chicken, and the lamb far surpasses the chicken. But making lamb still intimidates me, so I’m trying this with my trusty chicken. On the menu, this dish is described as “delicately seasoned boneless diced chicken with tomatoes, onions, and selected Afghan spices, served with white rice”… here goes..
   For the sauce:
  •      3 tablespoons olive oil
  •      1 medium onion, chopped
  •      1 tablespoon tomato paste
  •      1 tablespoon chicken bouillon granules
  •      2 teaspoons paprika
  •      3 teaspoons ground cumin
  •      3 teaspoons ground coriander
  •      1 cup water
  For the chalow:
  •      1 cup basmati rice
  •      1 1/2 cup chicken broth
  •      1/4 teaspoon ground cumin
  •      1/8 teaspoon nutmeg
  •      1/8 teaspoon ground cloves
  •      Chicken

Preheat oven to 350 degrees. To prepare the chicken, sprinkle a mixture of
      4 parts garlic powder
      4 parts onion powder
      2 parts paprika
      2 parts ground coriander
      1 part ground cumin
      1 part ground pepper
onto the chicken. Put the chicken into a saute pan on medium heat to brown on both sides. Place in the oven to finish cooking, about 20 minutes.
Chicken Out of the Oven
While the chicken is in the oven, bring the chicken broth to a boil. Add the rice, cumin, nutmeg, and cloves. Cover and reduce to a simmer. Cook for 20 minutes.
Lastly, heat the olive oil in a saute pan over medium heat. Add onions and cook until soft. In a bowl, mix the remaining ingredients listen under “sauce”, and to the pan, and mix. Reduce to a simmer. Remove chicken from the oven when finished, cut into bite sized pieces, and add to sauce. Simmer the chicken in the sauce for 15 minutes uncovered.
Serve the chicken and sauce over the rice. Enjoy.
Ok. So it wasn’t as good as what I get at the restaurants. But, it wasn’t half bad! It is most certainly missing some spice that I can’t exactly pick out, plus the restaurants’ use of slow cooked lamb and eggplant really up the dish. If you’ve never tried Afghan food before, I’d suggest trying the above. It’s definitely an approachable dish, and great on a chilly night.
If anyone knows what I might have missed, let me know!

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