Best 4 Julies Baked Chicken Korma Rice Recipes
Indulge in a culinary journey to the heart of Indian cuisine with Julie's Baked Chicken Korma Rice, a delectable dish that harmonizes the richness of chicken, the aromatic spices of korma, and the fluffy texture of basmati rice. This complete meal, presented in three easy-to-follow recipes, takes you on a sensory adventure, captivating your taste buds with its vibrant flavors and enticing aromas.
1. Baked Chicken Korma: A symphony of flavors awaits you in this succulent chicken korma. Tender chicken pieces are marinated in a blend of yogurt, ginger-garlic paste, and aromatic spices, then baked to perfection, resulting in a juicy and flavorful centerpiece for your meal.
2. Korma Sauce: The magic behind this dish lies in the creamy and flavorful korma sauce. A harmonious blend of spices, including cumin, coriander, turmeric, and garam masala, is gently simmered in a creamy yogurt base, creating a rich and velvety sauce that envelops the chicken and rice.
3. Jeera Rice: A simple yet essential component of this meal, jeera rice adds a fragrant and flavorful base to complement the richness of the korma. Basmati rice is cooked with cumin seeds, lending a nutty aroma and a fluffy texture that perfectly soaks up the delicious korma sauce.
Together, these three recipes come together to create a delightful and satisfying meal that showcases the vibrant flavors of Indian cuisine. Whether you're a seasoned cook or just starting your culinary exploration, Julie's Baked Chicken Korma Rice is a must-try dish that will surely tantalize your taste buds and leave you craving for more.
JULIE'S BAKED CHICKEN KORMA & RICE
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. :)
Provided by Julesong
Categories Curries
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 17
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.
CHICKEN KORMA
This is a rich, coconutty, velvety korma which really tastes like the real thing. It won't have the artificial 'neon' yellow that Indian takeaways do, but it'll taste all the better for it.
Provided by rhogarth
Categories Asian
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 18
Steps:
- Put all the spices in a dry frying pan over a low heat, and roast them for 30 seconds to bring out the oils. Tip them into a pestle and mortar and crush. Add the turmeric and chilli powder.
- Gently fry the onions, garlic and ginger in oil until soft. Chop the chicken breasts into cubes, or however you like it. Add to the frying pan, turn up the heat and tip in the crushed spices and garam massala. Season with salt and pepper.
- Add coconut milk, lime juice and cream. Simmer Gently for about half an hour.
- Serve with fresh coriander and rice.
Nutrition Facts : Calories 992.6, Fat 78.2, SaturatedFat 53, Cholesterol 197.6, Sodium 230.7, Carbohydrate 40.7, Fiber 8.1, Sugar 19.9, Protein 39.6
CHICKEN KORMA
This recipe uses toasted ground sunflower seed instead of teh usual almonds. Serve over basmati rice. To decorate another onion can be sliced and deep fried until a dark brown then perched on top of the korma.
Provided by Wild Thyme Flour
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place sunflower seeds in a non stick frying pan with no oil nd dry fry over medium heat until lightly toasted.
- Cool and process until fine.
- heat half the oil in pan and cook the onions and garlic, add anothe tbsp of oil and add the spices, cook a further 1 minute.
- Add the cubed chicken and cook 3 more minutes, season with salt and pepper.
- stir in the yogurt and simmer gently for about 15 minutes or until chicken is tender.
- Stir in sunflower seed powder and coriander.
- serve over rice.
Nutrition Facts : Calories 537.6, Fat 37.5, SaturatedFat 9.2, Cholesterol 109.2, Sodium 151.8, Carbohydrate 12.7, Fiber 2.1, Sugar 7.5, Protein 38
JULIE'S CROCK POT KORMA
I love chicken korma, but wanted a crockpot method to make it... and here's what I came up with! Rich, aromatic, and wonderfully tasty, I'm really pleased with this recipe and hope you like it, too! (For my other chicken korma recipes, take a look at recipe #29994 and recipe #27133.)
Provided by Julesong
Categories Lunch/Snacks
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 16
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!
Tips:
- Use high-quality chicken: For the best results, use boneless, skinless chicken breasts or thighs that are fresh or thawed. If using frozen chicken, be sure to thaw it completely before cooking.
- Marinate the chicken: Marinating the chicken in the yogurt mixture for at least 30 minutes helps to tenderize it and infuse it with flavor. If you don't have time to marinate the chicken, you can skip this step, but the chicken will be less flavorful.
- Use a heavy-bottomed pot or Dutch oven: A heavy-bottomed pot or Dutch oven will help to distribute the heat evenly and prevent the food from sticking. If you don't have a heavy-bottomed pot, you can use a regular pot or skillet, but be sure to reduce the heat to medium-low and stir the food frequently.
- Don't overcrowd the pot: When adding the chicken and vegetables to the pot, don't overcrowd it. If the pot is too crowded, the food will not cook evenly. If necessary, cook the chicken and vegetables in batches.
- Use a wooden spoon to stir: A wooden spoon is less likely to scratch the pot or Dutch oven than a metal spoon.
- Be patient: It takes time for the curry to develop its full flavor. Simmer the curry for at least 30 minutes, or up to an hour, stirring occasionally. The longer you simmer the curry, the more flavorful it will be.
Conclusion:
Julie's Baked Chicken Korma with Rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, the sauce is creamy and rich, and the rice is perfectly cooked. This dish is sure to please everyone at the table. If you are looking for a new chicken recipe to try, I highly recommend Julie's Baked Chicken Korma with Rice.
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