Just a quick word before the recipe. I used to frequent an Afghan restaurant whenever I lived in Munich and it was some of the best food I’d ever had. So what did I do? Quickly searched the internet for a recipe for it so I could make it at home. And well, I was sorely disappointed in what I saw. One or two recipes, but none of the ingredients I could tell were in the restaurant dish.

So, being the astute cook I was, I set out to recreate it myself. Pretty satisfied with the result. Technically the vegetables you see in the picture are definitely not traditional Afghan, but I like to throw in a bit of extra vegetables, because, well, vegetables.

Korme Morgh

An Afghan stew of chicken, lentils, and dried plums flavored with coriander, garam masala, and turmeric.
Prep Time 20 mins
Cook Time 1 hr
Servings 6


  • 2 lb Chicken breast or thighs, boiled and shredded or chopped in 1" cubes and sauteed
  • 1/2 cup Yellow lentils, uncooked
  • 1 tbsp Cooking oil I use extra virgin olive oil
  • 2 medium Onions, sweet or yellow, chopped
  • 6 cloves Garlic, minced
  • 2 tsp Fresh ginger, minced or grated
  • 6 tbsp Tomato paste
  • 5 tbsp Ground coriander
  • 1 tsp Turmeric
  • 1 tsp Garam masala
  • 10-12 Dried plums, chopped
  • 5-7 cups Chicken broth
  • Salt and pepper to taste
  • Carrots, Frozen Peas, Broccoli, other veggies OPTIONAL


  • Cook the lentils in a small pot according to instructions - cook until a little harder than al dente (they'll finish cooking in the stew)
  • In a large stock pot or sauce pot over medium-high heat, combine onions, garlic, and ginger with 1 tbsp oil. Sautee until onions are translucent; 5-6 minutes.
  • Add cooked chicken and tomato paste; mix thoroughly and saute another 2-3 minutes.
  • Add chicken broth, coriander, turmeric, and garam masala. Taste broth and add salt if necessary.
  • Reduce heat to medium-low, cover, and simmer for 30-40 minutes.
  • Add al dente lentils and simmer for another 15 minutes.
  • Finally, add chopped dried plums and simmer for 10 minutes more.
  • Serve with steamed basmati rice or naan bread.

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