Name: Chicken Curry (Qormeh Morgh)
Yield: Serves 4
Cuisine: Afghanistan
Ingredients: 1 teaspoon white sugar; 1 teaspoon chaar masalah; 2 teaspoons curry powder; 2 garlic cloves, crushed; 1 large brown onion, finely diced; 250 ml (1 cup) sunflower oil; 1 kg (2 lb 4 oz) chicken, skin removed, jointed; 2 tablespoons yellow split peas; 1 tablespoon white vinegar; 750 ml (3 cups) boiling water; 3 dried bay leaves; 4 large tomatoes, puréed in a blender

Preparation info

Serves
4

Difficulty
Easy

Appears in

Parwana

By Durkhanai Ayubi

Published 2020

About

In Afghanistan, poultry wasn’t as readily available as red meat, so this chicken curry was not prepared as often as something like a lamb curry. This dish is almost always eaten alongside challaw or a palaw rice dish, with naan breads on the side.