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.)
Provided by Julesong
Categories Lunch/Snacks
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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!
INDIAN CHICKEN KORMA IN THE SLOW COOKER
This mild, delicately fragrant curry has a rich creamy sauce that sure to be a winner. Serve with plain boiled rice or warm naan bread. This chicken korma tastes even better reheated on the next day.
Provided by Smars
Categories World Cuisine Recipes Asian Indian
Time 7h35m
Yield 4
Number Of Ingredients 18
Steps:
- Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.
- Heat oil in a large skillet over high heat and brown chicken pieces in batches until evenly browned on all sides, about 5 minutes per batch. Transfer to a slow cooker.
- Melt butter in the same skillet over medium heat and add onion mixture once butter has melted. Cook until flavors are well combined, about 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon and cook for 1 minute more. Mix in chicken stock, sugar, and salt; bring to a boil. Pour contents of skillet over chicken in the slow cooker. Cover.
- Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.
Nutrition Facts : Calories 436 calories, Carbohydrate 15 g, Cholesterol 118.5 mg, Fat 31.1 g, Fiber 2.3 g, Protein 25.1 g, SaturatedFat 12.3 g, Sodium 384.2 mg, Sugar 6.8 g
JULIE'S BAKED CHICKEN KORMA & RICE
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. :)
Provided by Julesong
Categories Curries
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F.
- In a large saucepan sauté the chopped onion and sliced mushrooms (if using) in butter and olive oil until onions are opaque.
- Add spices and the remaining sauce ingredients except for one of the cans of broth (or half of your homemade); simmer for 5 minutes.
- Turn off heat and add cubed chicken; stir.
- 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).
- (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.
- Makes about 10-12 potluck servings.
SLOW-COOKER CHICKEN KORMA
Make a mild and creamy korma in the slow cooker. Sure to become a family favourite, slow cooking ensures tender chicken and a rich, fragrant curry sauce
Provided by Anna Glover
Categories Dinner, Main course
Time 6h35m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden.
- Stir in the tomato purée, spices, 1 tsp salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the pan (with any resting juices) and add the stock. Stir and bring to a simmer, then spoon into the slow cooker. Cook on low for 5-6 hrs until the chicken is tender and cooked through.
- Stir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed. Scatter with flaked almonds and coriander, if using, then serve with rice and naans, if you like.
Nutrition Facts : Calories 511 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1.4 milligram of sodium
SAFFRON CHICKEN KORMA
The word "korma" refers less to composition of the dish itself and more the cooking method applied - essentially, the style of cooking in a korma is a slow, long braise in the spices, rather than adding the chicken pieces into the sauce at the end. This bring out the richness of the dish as the chicken is steeped in the flavors of the spices for an extended duration.
Provided by eatrealfood
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Clean and prepare chicken by removing excess fat.
- Blend ginger and garlic pastes, nuts, and water until smooth.
- Heat ghee.
- Fry onions and then add cardamom, cloves, cinnamon, coriander powder, jeera powder, chili powder, garam masala and cumin seeds.
- Fry untill they darken and sputter.
- Add cashew-garlic mixture prepared previously and let cook for 5-6 minutes.
- Now add chicken, mixing to ensure it is coated properly with spices.
- Reduce heat, add salt, and allow to cook for 20-25 minutes.
- Beat the yoghurt and add in small amounts while cooking on medium heat.
- When chicken is tender and well-cooked, stir in cream, saffron and cilantro (hint: warm cream till tepid and dissolve saffron in it first, then pour).
- Allow to simmer for a further 5-8 minutes.
- Goes well with basmati rice.
Nutrition Facts : Calories 484.4, Fat 37.4, SaturatedFat 13.9, Cholesterol 139.2, Sodium 193.3, Carbohydrate 8.2, Fiber 0.9, Sugar 2.4, Protein 29
JULIE'S CHICKEN KORMA
Called that not because Julie makes it, but because hubby Mike makes it and it's Julie's favorite! :)
Provided by Julesong
Categories Curries
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Chop the onion, saute in butter and olive oil until they're opaque.
- Throw in the sliced mushrooms, cubed firm tofu, cubed chicken breast meat, and saute some more.
- Add the spices, saute until chicken is cooked and onions are browned.
- Warm the cashew butter in the microwave for about 45 seconds, to soften it.
- Then add the half and half and cashew butter to the chicken mixture and stir.
- The sauce will pretty much thicken by itself.
- Mike eats his over fragrant jasmine rice.
- I eat mine over collard greens (it's lowcarb that way).
- Yum!
- Enjoy!
Nutrition Facts : Calories 754.1, Fat 43.4, SaturatedFat 16.8, Cholesterol 211.1, Sodium 411.7, Carbohydrate 20.5, Fiber 6, Sugar 3.9, Protein 75
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SLOW COOKER CHICKEN KORMA - WHOLESOMELICIOUS
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5/5 (30)Category Main CourseCuisine IndianCalories 451 per serving
- Now make your korma sauce: add drained cashews, chicken broth, tomato paste, ginger, honey, garam masala, cumin, turmeric, cinnamon, crushed red pepper (if using) and salt to a high powered blender. Poke a hole in the top of your coconut milk (the hard cream part), and pour the watery part of the coconut milk into your blender with the other ingredients. Save the coconut cream for later use. Blend until smooth, allowing the cashews to create a creamy paste. Add more broth if your sauce is too thick.
- Pour sauce on top of the chicken. Top with onion and garlic. Set your slow cooker to low and cook for 4-6 hours (depending on your slow cooker).
- Stir in the coconut cream, add salt to taste and raisins (if using). Serve over cauliflower rice, or basmati rice. Top with cilantro and almonds (if using).
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