Signature Dish of TammyM

Afghani Chicken

I could eat this every night, it's so good! I first encountered the dish (and many other wonderful ones) at a restaurant here in Davis, California, called Kabul. Right, what else would an Afghani restaurant be called!! The food there is just so wonderful, somewhat reminiscent of Indian food, but by and large without the heat -- or at least, without an excess of heat. Very good food indeed, highly recommended to you Denizens of the Valley, or fortunate visitors. Zap me an email when you're in town and I'll join you :-)

Qorma

From Afghan Food and Cookery by Helen Saberi (MANY wonderful recipes in this book!!!)

There are many varied qormas in Afghanistan, some of them without meat. Instead of split peas, other pulses may be used (soaked overnight and well cooked before being added to the meat). Or substitute fresh vegetables such as potatoes, carrots, cauliflower, peas or green beans, all sliced or diced, added to the qorma when the meat is already tender and the sauce thick, and then cook until the vegetables are of the desired tenderness, adding a little extra water or tomato juice if necessary.

6 tbs vegetable oil (don't skimp!) 4 medium onions, finely chopped
2 pounds chicken, cut up (I use chicken thighs)
1-2 tbs tomato puree (sauce -- I usually use more, I like it really REALLY saucy)
2 oz yellow split peas or other pulses, cooked (I've used green split peas)
1 tsp char masala (recipe below) (I usually use LOADS more, to taste)
Black pepper, red pepper, salt to taste

Heat the oil in a pan and add the chopped onions. Fry over medium to high heat, stirring frequently until golden brown and soft. Add the meat and fry again until the meat and onions are well browned. Mix in the tomato puree and continue frying for a minute or two. Add 1/2 cup water, split peas, and the spices and bring to a boil, then turn down the heat and simmer until the meat is cooked and the split peas soft. Add a little more water if necessary. The sauce should be thick and oily. Serve with chalau (rice).

Char Masala

2 tsp cinnamon
1 tsp cumin
1 tsp cloves
1 tsp coriander

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