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Korme Morgh

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