Julie's Baked Chicken Korma & Rice

Name: Julie's Baked Chicken Korma & Rice
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 10-12 serving(s)
Ingredients: 3 cups cubed skinless chicken breasts or 3 cups skinless chicken thighs; 2 cups uncooked white rice; 1 cup chopped onion; 1 cup sliced mushrooms (optional); 1 tablespoon butter; 1 tablespoon olive oil; 4 tablespoons smooth cashew butter, warmed in microwave to soften; 1 cup half-and-half; 1 (13 1/2 ounce) can coconut milk or 1 1/2 cups plain yogurt; 2 (14 1/4 ounce) cans chicken broth or 30 ounces homemade chicken broth; 1/8 teaspoon cayenne, to taste; 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

"This is the recipe I came up with to make chicken korma to take to a potluck, based on the excellent korma recipe my husband uses. I wanted to make it in a casserole form that would be easy to just mix together and bake then take in the same pan to the potluck. The folks at the gathering loved it, so I think it came out pretty darn well. :)"

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photo by Summerwine

Ready In:: 1hr 10mins
Ingredients:: 17
Serves:: 10-12

ingredients

Main ingredients
3 cups cubed skinless chicken breasts or 3 cups skinless chicken thighs
2 cups uncooked white rice
Sauce
1 cup chopped onion
1 cup sliced mushrooms (optional)
1 tablespoon butter
1 tablespoon olive oil
4 tablespoons smooth cashew butter, warmed in microwave to soften
1 cup half-and-half
1 (13 1/2 ounce) can coconut milk or 1 1/2 cups plain yogurt
2 (14 1/4 ounce) cans chicken broth or 30 ounces homemade chicken broth
Spices
¹⁄₈ teaspoon cayenne, to taste
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

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.

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Reviews

it turned out quite nice. I cooked the rice separately, using 3 cups of homemade broth. I also used peanut butter instead of cashew butter. I added about a tablespoon of salt as well. Instead of putting in the oven, I just let it simmer on the stove top for 40 minutes, stirring occasionally. Next time I make this, I will cut back the cardamom to two teaspoons.

auhnuld
I made this for DH as this is his favorite curry. I couldn’t find cashew butter so used smooth peanut butter; other than that I followed the recipe as directed. DH liked it except the next time he would like me to make the rice separately because there were parts of the rice that weren’t cooked and were hard. I used regular white rice (maybe minute rice would work better?). Other than that he said this was a thumbs up. I made this for the OAMC Freeze-it Tag game and I froze 1/2 of this dish. I wouldn’t recommend this for freezing, unless I did it without the rice. It could possibly work with less rice or partially cooked rice and would need more testing. DH and I agree it was dryer after freezing and needed more sauce and the rice was still hard throughout. I think I will make the rice separately next time. The chicken and sauce were fantastic!

Summerwine

Tweaks

it turned out quite nice. I cooked the rice separately, using 3 cups of homemade broth. I also used peanut butter instead of cashew butter. I added about a tablespoon of salt as well. Instead of putting in the oven, I just let it simmer on the stove top for 40 minutes, stirring occasionally. Next time I make this, I will cut back the cardamom to two teaspoons.

auhnuld

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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