Julie's Baked Chicken Korma & Rice

READY IN: 1hr 10mins
Recipe by Julesong

This is the recipe I came up with to make chicken korma to take to a potluck, based on the excellent korma recipe my husband uses. I wanted to make it in a casserole form that would be easy to just mix together and bake then take in the same pan to the potluck. The folks at the gathering loved it, so I think it came out pretty darn well. :)

Top Review by auhnuld

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F.
  2. In a large saucepan sauté the chopped onion and sliced mushrooms (if using) in butter and olive oil until onions are opaque.
  3. Add spices and the remaining sauce ingredients except for one of the cans of broth (or half of your homemade); simmer for 5 minutes.
  4. Turn off heat and add cubed chicken; stir.
  5. Put uncooked rice in the bottom a large lightly-oiled lasagne pan and carefully pour the chicken/sauce mixture over (the pan will be pretty darn full).
  6. (You can also just mix the rice into the sauce and pour into the pan, but if you do so make sure you evenly distribute the rice on the bottom of the pan.) Bake in 375 degree oven for 30 minutes, add the remaining can of chicken broth into the pan and stir well, then bake for an additional 30 minutes until rice is cooked through.
  7. Makes about 10-12 potluck servings.

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