Julie's Crock Pot Korma
- Ready In:
- 4hrs 5mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 1⁄2 2 cups cubed boneless skinless chicken breasts or 2 cups skinless boneless turkey breasts
- 1 cup uncooked white rice
- 3 cups water
- 3 teaspoons chicken bouillon powder
- 2 tablespoons dried onion flakes
- 8 ounces sliced mushrooms (optional, but very tasty!) (optional)
- 4 tablespoons smooth cashew butter (warmed in microwave to soften)
- 1⁄8 teaspoon cayenne, to taste
- 3 teaspoons turmeric
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 3 teaspoons ground cardamom
- 1 (13 1/2 ounce) can coconut milk
- 1⁄2 cup half-and-half
directions
- 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!
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Reviews
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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 :(
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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!
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This wasn't bad, but it definitely wasn't korma. It was extremely salty, probably due to the chicken bullion powder, so I added some brown sugar. Don't cook this any more than 4 hours, because the chicken ends up shredding and getting extremely mushy. I probably won't make this again, but it tasted okay.
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This was just wonderful! It's a very mild dish so if you like spicy dishes, definitely add more cayenne or spicy curry paste or powder. I had to make a couple of adjustments according to what I had on hand. I used peanut butter instead of cashew butter, light coconut milk, i didn't have any cream so I used milk and greek yogurt. Next time I make this I'll try to have the ingredients on hand, but even if you're missing a few things or have to make substitutions, this still turns out wonderfully. The texture of the chicken was just like it is when i order from an Indian restaurant. Both my bf and I adored this dish and when he took the leftovers to lunch the next day, his coworkers were supremely jealous. Upon reading the other reviews I cooked the rice separately.
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Tweaks
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This was just wonderful! It's a very mild dish so if you like spicy dishes, definitely add more cayenne or spicy curry paste or powder. I had to make a couple of adjustments according to what I had on hand. I used peanut butter instead of cashew butter, light coconut milk, i didn't have any cream so I used milk and greek yogurt. Next time I make this I'll try to have the ingredients on hand, but even if you're missing a few things or have to make substitutions, this still turns out wonderfully. The texture of the chicken was just like it is when i order from an Indian restaurant. Both my bf and I adored this dish and when he took the leftovers to lunch the next day, his coworkers were supremely jealous. Upon reading the other reviews I cooked the rice separately.
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Incredible! I used fresh onion instead of dried - and also used chicken broth in lieu of water and bouillon - then served it over jasmine rice made in the rice cooker. The flavours melded together so nicely and produced an excellent, restaurant quality korma. Thank you, Julie!!! If you happen to have any other east indian recipes you've adapted for the crockpot please post them!!!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>