Julie's Chicken Korma

Name: Julie's Chicken Korma
Yield: 2 serving(s)
Ingredients: 2 skinless chicken breasts, cubed; 1 lb extra firm tofu, drained in colander then cubed; 1 small onion; 1 cup sliced mushrooms (Julie prefers crimini); 1 tablespoon butter; 1 tablespoon olive oil; 4 tablespoons smooth cashew butter; 1 cup half-and-half; 1/8 teaspoon african bird pepper (you can substitute other pepper, to taste - African bird pepper is VERY hot); 3 teaspoons turmeric; 1 teaspoon cinnamon (Ceylon preferred); 1/2 teaspoon ground cloves; 1 teaspoon ground coriander; 2 teaspoons ground cumin; 3 teaspoons ground cardamom

Submitted by Julesong

"Called that not because Julie makes it, but because hubby Mike makes it and it's Julie's favorite! :)"

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Ingredients:: 15
Serves:: 2

ingredients

2 skinless chicken breasts, cubed
1 lb extra firm tofu, drained in colander then cubed
1 small onion
1 cup sliced mushrooms (Julie prefers crimini)
1 tablespoon butter
1 tablespoon olive oil
4 tablespoons smooth cashew butter
1 cup half-and-half
¹⁄₈ teaspoon african bird pepper (you can substitute other pepper, to taste - African bird pepper is VERY hot)
3 teaspoons turmeric
1 teaspoon cinnamon (Ceylon preferred)
¹⁄₂ teaspoon ground cloves
1 teaspoon ground coriander
2 teaspoons ground cumin
3 teaspoons ground cardamom

directions

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!

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Reviews

It look a long time to get the balance of spices just like Julie likes it. We make this often. The tofu and mushrooms are a good addition for diabetics instead of serving over rice.

Steingrim
tried this last week and really enjoyed it. thank you for a most enjoyable recipe.

jinty
This chicken korma was ok. I followed the recipe exactly, and, while flavorful, the recipe wasn't like chicken korma that I've had in the past.

JenR10
I have never had chicken korma before, but we will be eating it as often as possible now! Great flavor, even my "it's alright" husband commented on it. I did leave out the tofu 'cuz I didn't have any thawed. I also substituted milk for the half and half to cut down on calories, peanut butter because we didn't have any cashew butter, and I doubled the amount of mushrooms, just because I love them. Thank you for expanding our culinary horizons!

Jmommy209

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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