JULIE'S CROCK POT KORMA
I love chicken korma, but wanted a crockpot method to make it... and here's what I came up with! Rich, aromatic, and wonderfully tasty, I'm really pleased with this recipe and hope you like it, too! (For my other chicken korma recipes, take a look at recipe #29994 and recipe #27133.)
Provided by Julesong
Categories Lunch/Snacks
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Stir together all ingredients except for the coconut milk and half and half in the crock pot.
- Cook on high for 4 to 6 hours or until rice is tender, stirring well every couple of hours.
- 30 minutes before serving add in the coconut milk and the half and half, stir well, and let cook for another 30 minutes (you can add more half/half or chicken broth if the mixture needs more liquid).
- Makes about 4 servings.
- You can also add cauliflower pieces into the recipe to stretch it and it tastes great! I've also added cubes of extra firm tofu when I add the coconut milk, and those taste great, as well.
- Note: I recommend using a type of rice that stands up well to slow-cooking, such as Uncle Ben's; Thai rice, for instance, will turn into mush if it slow cooks for too long. Either that, or cook the rice separately and you'll have lots of tasty sauce for the meal!
JULIE'S CHICKEN KORMA
Called that not because Julie makes it, but because hubby Mike makes it and it's Julie's favorite! :)
Provided by Julesong
Categories Curries
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Chop the onion, saute in butter and olive oil until they're opaque.
- Throw in the sliced mushrooms, cubed firm tofu, cubed chicken breast meat, and saute some more.
- Add the spices, saute until chicken is cooked and onions are browned.
- Warm the cashew butter in the microwave for about 45 seconds, to soften it.
- Then add the half and half and cashew butter to the chicken mixture and stir.
- The sauce will pretty much thicken by itself.
- Mike eats his over fragrant jasmine rice.
- I eat mine over collard greens (it's lowcarb that way).
- Yum!
- Enjoy!
Nutrition Facts : Calories 754.1, Fat 43.4, SaturatedFat 16.8, Cholesterol 211.1, Sodium 411.7, Carbohydrate 20.5, Fiber 6, Sugar 3.9, Protein 75
INDIAN CHICKEN KORMA IN THE SLOW COOKER
This mild, delicately fragrant curry has a rich creamy sauce that sure to be a winner. Serve with plain boiled rice or warm naan bread. This chicken korma tastes even better reheated on the next day.
Provided by Smars
Categories World Cuisine Recipes Asian Indian
Time 7h35m
Yield 4
Number Of Ingredients 18
Steps:
- Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.
- Heat oil in a large skillet over high heat and brown chicken pieces in batches until evenly browned on all sides, about 5 minutes per batch. Transfer to a slow cooker.
- Melt butter in the same skillet over medium heat and add onion mixture once butter has melted. Cook until flavors are well combined, about 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon and cook for 1 minute more. Mix in chicken stock, sugar, and salt; bring to a boil. Pour contents of skillet over chicken in the slow cooker. Cover.
- Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.
Nutrition Facts : Calories 436 calories, Carbohydrate 15 g, Cholesterol 118.5 mg, Fat 31.1 g, Fiber 2.3 g, Protein 25.1 g, SaturatedFat 12.3 g, Sodium 384.2 mg, Sugar 6.8 g
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