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: MMMMM