Julies Crock Pot Korma Food
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!
LAMB KORMA - CROCK POT/SLOW COOKER
This recipe is cooking as I am posting it and the smell throughout the house is terrific... You might opt to use fresh garlic & onion instead of the powdered version, as well as cheaper cuts of lamb w/ bone. And while the recipe doesn't call for it, a little curry may be a nice addition too.
Provided by mermaidmagic
Categories Stew
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a separate bowl, toss lamb with garam masala.
- Place potatoes in a 4 quart slow cooker.
- Add seasoned meat.
- Sprinkle with garlic powder, onion powder, salt and pepper.
- Pour undrained tomatoes, raisins and water over all.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat for 4 to 5 hours.
- Ladle stew into bowls and top with yogurt if desired.
Nutrition Facts : Calories 524.5, Fat 33, SaturatedFat 14.4, Cholesterol 108.9, Sodium 100.9, Carbohydrate 28.6, Fiber 3.8, Sugar 11.5, Protein 28.7
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
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