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..
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| Ingredients |
Ingredients
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