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    You are in: Home / Recipes / Julie's Crock Pot Korma Recipe
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    Julie's Crock Pot Korma

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 5 mins

    5 mins

    4 hrs

    Julesong's Note:

    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.)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on April 25, 2014

      25

      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 :(

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 01, 2010

      35

      I wasn't entirely impressed. It was an okay curry but it definitely didn't taste like any korma I've had yet. I cooked the rice separately and shorted cook time because my chicken was done well before 4 hours.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2009

      55

      This wasn't exactly like the korma from our favorite Indian restaurant, but it was darned good! Being able to cook it in the crockpot was an added bonus. I cooked my rice separately, so I ended up with a LOT of sauce, and using just 1 1/2 pounds of chicken thighs didn't seem to give us nearly enough chicken. Next time I'll still cook the rice separately and add more chicken. I'll also add more cayenne next time, as we like our food a bit spicier. But it had a nice flavor, and my six-year-old even gave it a thumbs up. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Julie's Crock Pot Korma

    Serving Size: 1 (587 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 633.2
     
    Calories from Fat 285
    45%
    Total Fat 31.6 g
    48%
    Saturated Fat 22.1 g
    110%
    Cholesterol 153.0 mg
    51%
    Sodium 542.4 mg
    22%
    Total Carbohydrate 47.6 g
    15%
    Dietary Fiber 3.0 g
    12%
    Sugars 1.3 g
    5%
    Protein 40.5 g
    81%

    The following items or measurements are not included:

    smooth cashew butter

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