Afghan braised chicken with yoghurt and turmeric (lawang)
While
Afghan food bears some Indian influence, as seen, for example
in the use of spices like cardamom, cinnamon, cloves, turmeric and
cumin, it doesn’t share chilli-heat with the subcontinent. So this
is a mild dish, made rich by the liberal use of yoghurt. If you’d
rather not butcher your own chook, just buy the equivalent weight of
on-the-bone pieces.
Ingredients
- 500 ml(2 cups) Greek-style yoghurt
- 1 x 1.5 kgchicken
- plain flour, for dusting
- 80 ml(⅓ cup) vegetable oil
- 2onions, finely chopped
- 4cloves garlic, finely chopped
- 2 tbspfinely chopped ginger
- 2 tspground turmeric
- 1 tbspground coriander
- 8cardamom pods, bruised
- 1cinnamon stick
- 185 ml(¾ cup) chicken stock
- 1 bunch coriander, chopped
- steamed basmati rice and lemon wedges, to serve
