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    You are in: Home / Recipes / Julie's Baked Chicken Korma & Rice Recipe
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    Julie's Baked Chicken Korma & Rice

    Average Rating:

    2 Total Reviews

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    • on February 18, 2009

      it turned out quite nice. I cooked the rice separately, using 3 cups of homemade broth. I also used peanut butter instead of cashew butter. I added about a tablespoon of salt as well. Instead of putting in the oven, I just let it simmer on the stove top for 40 minutes, stirring occasionally. Next time I make this, I will cut back the cardamom to two teaspoons.

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    • on September 10, 2005

      I made this for DH as this is his favorite curry. I couldn’t find cashew butter so used smooth peanut butter; other than that I followed the recipe as directed. DH liked it except the next time he would like me to make the rice separately because there were parts of the rice that weren’t cooked and were hard. I used regular white rice (maybe minute rice would work better?). Other than that he said this was a thumbs up. I made this for the OAMC Freeze-it Tag game and I froze 1/2 of this dish. I wouldn’t recommend this for freezing, unless I did it without the rice. It could possibly work with less rice or partially cooked rice and would need more testing. DH and I agree it was dryer after freezing and needed more sauce and the rice was still hard throughout. I think I will make the rice separately next time. The chicken and sauce were fantastic!

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    Nutritional Facts for Julie's Baked Chicken Korma & Rice

    Serving Size: 1 (178 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 293.5
    Calories from Fat 129
    Total Fat 14.4 g
    Saturated Fat 10.1 g
    Cholesterol 12.0 mg
    Sodium 295.7 mg
    Total Carbohydrate 35.5 g
    Dietary Fiber 1.9 g
    Sugars 1.0 g
    Protein 6.1 g

    The following items or measurements are not included:

    skinless chicken breasts

    smooth cashew butter


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