Afghan · intermediate
Afghan Turmeric Stewed Chicken With Cilantro Yogurt Gravy
A comforting Afghan chicken korma infused with aromatic turmeric, coriander, and fresh cilantro, bound together by a silky tempered garlic yogurt sauce.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat oil in a large skillet over medium-high heat and sauté the chopped onions for 6 to 8 minutes until golden brown.
- 02
Add minced garlic, ground turmeric, and ground coriander to the skillet, stirring constantly for 1 minute until fragrant.
- 03
Add chicken thigh pieces to the skillet and sear for 5 minutes, turning occasionally until browned on all sides.
- 04
Pour in the halal chicken broth, reduce heat to low, cover with a lid, and simmer gently for 15 minutes until chicken is tender.
- 05
In a medium bowl, whisk together the plain yogurt, chopped cilantro, and 2 tablespoons of warm liquid from the pan until completely smooth.
- 06
Turn off skillet heat and gently stir the tempered yogurt mixture into the chicken until combined, then warm on low heat for 2 minutes without boiling.
A LITTLE KITCHEN KNOW-HOW
Tempering Yogurt Sauces
Slowly whisking warm pan juices into cold yogurt before combining prevents the sauce from curdling when introduced to hot ingredients.
Notes from the kitchen
- Always temper yogurt with warm pan juice to keep the sauce smooth and cream-like.
- Serve alongside steamed long-grain basmati rice or warm flatbread.
- Original home-cooking adaptation inspired by Afghan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
