Afghan Chicken Qorma
Chicken thighs in a silky tomato and onion sauce with turmeric, coriander and cardamom, finished with a little yoghurt and served with rice.
- Time1 hr
- LevelEasy
- Costabout £2.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 762kcal
- 69.3gcarbs
- 8.8gof which sugars
- 20.1gfat
- 6gsaturates
- 71.7gprotein
- 4.9gfibre
- 2.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a wide pan over a medium heat. Cook the onions with a pinch of salt for 15 minutes, stirring often, until deep golden.
15 min - 2
Add the garlic and ginger and cook for 1 minute, then stir in the turmeric, ground coriander, cumin, cardamom and chilli flakes for 30 seconds.
- 3
Add the chicken and stir for 5 minutes until the outside turns white. Pour in the tomatoes, salt and water.
5 min - 4
Cover and simmer gently for 25 minutes, until the chicken is cooked through and the oil starts to separate from the sauce.
25 min - 5
Take the pan off the heat, stir in the yoghurt and half the fresh coriander, and check the seasoning.
- 6
Meanwhile, rinse the rice and boil for 10 minutes in salted water. Drain well.
10 min - 7
Serve the qorma over the rice with the rest of the coriander scattered over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
