Afghan Food Recipe: Chicken Kabuli

This month the embassy chef, who is nicknamed “Baba-jan” (or uncle), has given me an Afghan recipe for a traditional dish for Afghan families, Chicken Kabuli.

 Ingredients:

(Serves eight)
• 4 large garlic cloves, peeled
• 3 tablespoons fresh ginger, chopped
• 3 medium tomatoes, quartered
• 250 g plain yogurt
• 180 ml vegetable oil
• 1 1/2 kg chicken breasts, boned, skinned, and cubed
• 1/2 teaspoon mace
• 1 teaspoon nutmeg
• 2 tablespoons blanched almonds, ground
• 1 teaspoon cardamom, ground
• 1 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• 1/2 teaspoon fennel, ground
• 1 tablespoon salt
• 125 ml double cream
• 2 -3 teaspoons black peppercorns, coarsely ground
• 4 -5 tablespoons cilantro, finely chopped (coriander)
 
Preparation: 
1. Process the garlic, ginger, tomatoes, and yogurt in a food processor until they are a fine purée.
 
2. Combine the oil and the puréed mixture in a large heavy-bottomed pan, preferably one with a non-stick surface. Place the pan over medium-high heat, and cook -- stirring constantly to prevent sticking and burning - until the mixture reduces to a thick sauce and the fat begins to separate (about 15 minutes).

3. Add the chicken pieces and stir the mixture until it loses its pink color. Sear for 5
minutes, but do not let its color turn brown.

4. Add the mace, nutmeg, almonds, cardamom, cumin, coriander, fennel and salt, and mix well.

5. Reduce heat and cover the pan. Let it simmer for 15 minutes.

6. Uncover and continue cooking for another 15 minutes (or until the chicken is tender).

7. Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.

8. Leave the dish covered for at least 1 hour. Reheat thoroughly when ready to be served.

Afghan Food Recipe: Chicken Karahi

Chicken Karahi



This month's recipe comes courtesy of PAO Afghan Restaurant in Higashi Nakano Station in Western Tokyo. Chicken Karahi can be likened to Indian curry, so if you like that you will like Karahi.

Ingredients:
1 kg. chicken cut into bite sized pieces
1 tbsp. chopped ginger
2.5cm piece ginger, peeled and cut into small sticks
4-5 green chilies cut in half
2 green chilies, chopped
3 tomatoes, finely chopped
2 tsp. black pepper, ground
Salt, garam masala, and coriander leaves to taste
water as needed

Preparation

1. Heat oil in a shallow frying pan.

2. Add the chopped ginger and green chili, stir ring frequently. Fry for 2 minutes.

3. Add the chicken and salt. Stirring frequently, fry until the meat is well-browned

4. Add the chopped tomatoes. Stirring the mix frequently, fry the meat mixture for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.

5. Add the ginger sticks, chopped green chili, black pepper, the garam masala, and a little water. Reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes until the chicken is tender. Sprinkle with finely chopped coriander leaves.

6. Serve hot with Nan or Chapati.