Experience the rich and flavorful Afghan Chicken Korma! Our recipe features chicken breast, sautéed with a blend of aromatic spices, then simmered to perfection in crushed tomatoes. It’s a must-try dish for any food lover. Serve it with Challow, an Afghan White Rice and a side of Afghan Salad – Salata for the full Afghan experience.
Want to make the most amazing Chicken Korma? Keep reading!
Chicken Korma has such a rich culinary heritage history that has so much tradition. Its basis comes from the Urdu word “Qorma”, which means to braise or roast. So many different variations of Chicken Korma have come about through all these years and it is a wonderful substitution to lamb or beef.
This is such a great dish to bring to family gatherings or festive occasions. This symbolized togetherness and celebration! Everyone adds their own personal touch to their recipe, and this is our favorite one by far. Adjust anything you’d like but trust us, you’re going to love it!
Partake in the long legacy of Chicken Korma tonight. And get ready for the best night of your life!
Tips on Making The Best Chicken Korma
Marinating the Chicken: Something we don’t tell you to do in our recipe but if you do want the absolute best flavor and tenderness, we recommend marinating the chicken in the mixture of the yogurt and seasonings for about a half hour prior to cooking. The flavors will meld beautifully.
Grinding Whole Spices: If you really want to take it up a notch, grind up those seasonings on your own. It adds an extra layer of flavor and depth to your dish. Toast them first and then grind them up. Cumin Sees, Coriander Seeds and Cardamom Pods are what you would grind up. Elevate those spices!
High Quality Ingredients: Don’t skimp out on the ingredients. Get the highest quality you can afford, especially with spices and the tomatoes. Those are what make the flavor. Fresh tomatoes that are ripe and good to high-quality, will make or break this dish.
Garnishing: Garnishing is absolutely essential to Afghan Cuisine and this is no different. Garnish with cilantro and mint, or other fresh herbs.
Ingredients for Chicken Korma
- 2 tbsp Oil
- 1 Onion (diced)
- 1.5 lbs Chicken Breast
- 1 tbsp Garlic (minced)
- 2 tsp Cumin
- 2 tsp Coriander
- 1 tsp Chili Powder
- 1/2 tsp Turmeric
- 1/2 tsp Ground Ginger
- Salt & Pepper (to taste)
- 1 can Crushed Tomatoes
- 1/2 cup Water
Instructions
Begin by dicing an onion and sautéing it in an oiled skillet.
Next cut chicken breast into chunks and add them to skillet.
Then add minced garlic, cumin, coriander, chili powder, turmeric, ginger, and salt and pepper.
Mix together, so chicken breast is thoroughly coated.
Lastly, add crushed tomatoes and a little water.
Let simmer until chicken is cooked fully.
STORAGE RECOMMENDATIONS
REFRIGERATION
Chicken Korma can be stored in airtight containers for 2-3 days after being made. Be sure to consume within those 2-3 days.
USE AIRTIGHT CONTAINERS
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
FREEZING
Chicken Korma can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
REHEATING
Use a microwave or stovetop to reheat the Chicken Korma. Both work just fine but try not to overheat it.
It really varies depending on how much spices you add. This is personal preference of course, but naturally this dish should not be very spicy. It’s a mild spice if anything. But of course, adjust to your liking!
Of course you can. We use boneless for convenience but bone-in chicken is always higher quality! Adjust the cooking time accordingly.
This is not specifically gluten free but you can always opt to go gluten free with your ingredients! Healthier is better!
Chicken Korma is one of the few dishes that actually taste really good when reheated. It gives the flavors time to meld together.
Serve it with Challow, an Afghan White Rice and a side of Afghan Salad – Salata for the full Afghan experience.
Chicken Korma can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
Want More Great Recipes like this? Here are some of our Go-To Recipes to pair with this Mashawa or just eat by itself
Kabuli Palaw, Afghan Brown Rice
Love Our Chicken Korma? Give Us Feedback!
If you make our Chicken Korma, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Chicken Korma
Ingredients
- 2 tbsp Oil
- 1 Onion, diced
- 1.5 lbs Chicken Breast
- 1 tbsp Garlic, minced
- 2 tsp Cumin
- 2 tsp Coriander
- 1 tsp Chili Powder
- 1/2 tsp Turmeric
- 1/2 tsp Ground Ginger
- Salt and Pepper to taste
- 1 can Crushed Tomatoes
- 1/2 cup Water
Instructions
- Begin by dicing an onion and sautéing it in an oiled skillet.
- Next cut chicken breast into chunks and add them to skillet.
- Then add minced garlic, cumin, coriander, chili powder, turmeric, ginger, and salt and pepper.
- Mix together, so chicken breast is thoroughly coated.
- Lastly, add crushed tomatoes and a little water.
- Let simmer until chicken is cooked fully.
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