MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Afghani Chicken
Categories: Chicken
Yield: 1 Batch

6 tb Vegetable oil
4 md Onions; finely chopped
2 lb Chicken; cut up
1 tb Tomato puree; up to 2 tb, or
-more
2 oz Yellow split peas or other
-pulses; cooked
1 ts Char Masala; or more
Black pepper; to taste
Red pepper; to taste
Salt; to taste

MMMMM------------------------CHAR MASALA-----------------------------
2 ts Cinnamon
1 ts Cumin
1 ts Cloves
1 ts Coriander

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.

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).

Recipe by Afghan Food and Cookery by Helen Saberi

Recipe FROM: <https://web.archive.org/web/20170328104838/
http://recfoodcooking.org/sigs/TammyM/Afghani Chicken.html>

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