Crock Pot Korma

Name: Crock Pot Korma
Prep time: 5 min
Cook time: 240 min
Total time: 245 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1.5 2 cups cubed boneless skinless chicken breasts; 1 cup uncooked white rice; 3 cup water; 3 tsp chicken bouillon powder; 2 tbsp dried onion flakes; 8 oz sliced mushrooms; 4 tbsp smooth cashew butter; 0.125 tsp cayenne; 3 tsp turmeric; 1 tsp cinnamon; 0.5 tsp ground cloves; 1 tsp ground coriander; 2 tsp ground cumin; 3 tsp ground cardamom; 1 can coconut milk (13 1/2 ounce); 0.5 cup half-and-half

Chicken, white rice and mushrooms come together in this South Asian korma, fragrant with cayenne and turmeric and slow-cooked.

4 hr 5 min · Serves 4 · Medium

Method

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Time: Prep 5 min · Cook 240 min · 245 min total
Difficulty: medium

1
Stir together all ingredients except for the coconut milk and half and half in the crock pot.
2
Cook on high for 4 to 6 hours or until rice is tender, stirring well every couple of hours.
360 min
3
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
Makes about 4 servings. Either that, or cook the rice separately and you'll have lots of tasty sauce for the meal!