Julie's Crock Pot Korma

READY IN: 4hrs 5mins
Recipe by Julesong

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 Julie's Baked Chicken Korma & Rice and Julie's Chicken Korma.)

Top Review by shields.a

Bland and gloppy. I made it with brown basmati rice in the crock, with cubed turkey breast as the protein. I had to add a lot of spices to give it some flavor--more of the cumin and some curry, as well as some ginger, garlic and cayenne. I also added salt to taste, since I don't use bullion cubes. No mushrooms, but I did add the cauliflower. I used coconut cream, instead of coconut milk and half-and-half. Even with my doctoring the recipe I really wasn't happy with it. There are much more authentic recipes out there. Sorry I can't recommend this :(

Ingredients Nutrition

Directions

  1. Stir together all ingredients except for the coconut milk and half and half in the crock pot.
  2. Cook on high for 4 to 6 hours or until rice is tender, stirring well every couple of hours.
  3. 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).
  4. Makes about 4 servings.
  5. 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.
  6. 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!

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