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.)
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
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!
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