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Julies Crock Pot Korma

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Ingredients

Adjust Servings:
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

Nutritional information

633.2
Calories
285 g
Calories From Fat
31.7 g
Total Fat
22.2 g
Saturated Fat
153 mg
Cholesterol
542.4 mg
Sodium
47.7 g
Carbs
3 g
Dietary Fiber
1.4 g
Sugars
40.6 g
Protein
587g
Serving Size

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Julies Crock Pot Korma

Features:
    Cuisine:

    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. 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 :(

    • 265 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Julie’s Crock Pot Korma,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 recipe #29994 and recipe #27133.),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. 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 :(,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.


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    Steps

    1
    Done

    Stir Together All Ingredients Except For the Coconut Milk and Half and Half in the Crock Pot.

    2
    Done

    Cook on High For 4 to 6 Hours or Until Rice Is Tender, Stirring Well Every Couple of Hours.

    3
    Done

    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
    Done

    Makes About 4 Servings.

    5
    Done

    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
    Done

    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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    Lincoln Holloway

    Comfort food connoisseur dedicated to sharing hearty and soul-warming recipes.

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