An Afghan stew of chicken, lentils, and dried plums flavored with coriander, garam masala, and turmeric.
Prep Time20 mins
Cook Time1 hr
- 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.