Julies Crock Pot Korma Recipes

JULIE'S CROCK POT KORMA

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!

SLOW COOKER LAMB (OR CHICKEN) KORMA

Steps:

• Mash the garlic with the ginger and almonds, then mix with 4 tbsp of the water to form a paste.
• Heat the oil in a large frying pan, addd the meat in batches and fry until browned all over. Transfer the meat to the crock pot with a draining spoon.
• Add the onion to the pan and fry, stirring, for 2-3 minutes until turning golden. Add to crock pot.
• Add creamed coconut and water to the pan. Stir the creamed coconut until almost melted, then add the spices and the almond paste and bring to a boil. Season to taste with salt and pepper. Pour into the crock pot, stir, cover and cook on high for 3 hours or low for 6 hours until the meat is really tender.
• Stir in the garam masala, taste and re-season if necessary. Garnish with wedges of lemon and torn coriander leaves and serve with pilau rice and a green salad or other vegetable curry.

SLOW COOKER CHICKEN KORMA

Steps:

• Preheat the slow cooker if necessary. Heat the oil in a skillet, add the chicken a few pieces at a time until they are all in the pan, then fry, stirring, until golden. Remove the chicken from the pan with a slotted spoon and put it in the slow cooker pot.
• Add the onions, chilies, ginger and curry paste to the pan and fry, stirring, for 2-3 minutes. Pour in the coconut cream or milk, stock, and ground almonds. Tear half the cilantro into pieces and add to the sauce with a little salt and pepper. Bring to a boil, stirring, then spoon over the chicken.
• Cover with a lid and cook on low for 6-8 hours. Stir the korma, then ladle it into bowls, top with spoonfuls of yogurt, the tomatoes and extra raw onion and the remaining cilantro torn into small pieces. Serve with warm chapattis.

JULIE'S BAKED CHICKEN KORMA & RICE

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.