Julie's Crockpot Korma

By Bostoncook

Recipezaar

Ingredients

• 1 1/2 lbs chicken thighs, or 2 cups boneless skinless chicken breast, cubed
• 1 cup white rice
• 3 cups water
• 3 tsp chicken bouillon
• 2 tbsp dried onion flakes
• 8 ozs sliced mushrooms
• 4 tbsp cashew butter, warmed to soften
• 1/8 tsp cayenne
• 3 tsp turmeric
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1 tsp coriander
• 2 tsp cumin
• 3 tsp cardamom
• 1 can light coconut milk
• 1/2 cup fat free half-and-half

Details

Servings 4

Preparation

Step 1

1. Stir together all ingredients except for the coconut milk and half and half in the crockpot. Cook on high for 4 to 6 hours or until rice is tender, stirring well every couple of hours.

2. 30 minutes before serving add in the coconut milk and the half and half, stir well, and let cook for another 30 minutes (add more half/half or chicken broth if the mixture needs more liquid).

This was great! Added the chicken frozen to the crockpot and added cauliflower, some diced onion instead of dried onion flakes, and fat-free half and half instead of regular. Would use just a tad less cardamom next time. Also used just 2 cups of water and made the rice separately. Used light peanut butter instead of regular cashew butter. Would be interesting to try the cashew butter, but the pb was good. Delicious! Would be good with other veggies added too.