Julie’s Baked Chicken Korma & Rice recipe is a delightful twist on traditional chicken korma, perfect for potlucks or any large gathering. Inspired by her husband’s excellent korma recipe, Julie adapted it into a convenient casserole form that’s easy to prepare and transport. Here’s a detailed breakdown of the recipe:
Recipe: Julie’s Baked Chicken Korma & Rice
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10-12 potluck servings
Rating: 3.5 (based on 2 reviews)
Ingredients:
- 3 skinless chicken breasts, cubed
- 2 skinless chicken thighs, cubed
- 1 cup white rice
- 1 onion, chopped
- 1 tbsp butter
- 1 tbsp olive oil
- 4 tbsp smooth cashew butter
- 1 cup half-and-half
- 1 cup coconut milk
- 2 tbsp plain yogurt
- 1 can (about 14 oz) chicken broth (or half of homemade chicken broth)
- 1/8 tsp cayenne pepper
- 3 tsp turmeric
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tsp ground coriander
- 2 tsp ground cumin
- 3 tsp ground cardamom
Instructions:
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Preheat oven to 375°F (190°C).
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Prepare the Sauce:
- In a large saucepan, sauté the chopped onion in butter and olive oil until translucent.
- Add the spices (cayenne, turmeric, cinnamon, cloves, coriander, cumin, cardamom) and stir for a minute until fragrant.
- Stir in cashew butter, half-and-half, coconut milk, yogurt, and one can of chicken broth (or half of your homemade broth). Simmer for about 5 minutes to blend flavors.
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Prepare the Chicken:
- Cube the chicken breasts and thighs.
- Turn off the heat under the saucepan and add the cubed chicken. Stir to coat the chicken evenly with the sauce.
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Assemble and Bake:
- Lightly oil a large lasagna pan or casserole dish.
- Spread the uncooked rice evenly over the bottom of the pan.
- Carefully pour the chicken and sauce mixture over the rice. The pan will be quite full.
- Alternatively, you can mix the rice into the sauce before pouring it into the pan, ensuring the rice is evenly distributed on the bottom.
- Bake in the preheated oven for 30 minutes.
- After 30 minutes, add the remaining can of chicken broth into the pan and stir well to incorporate.
- Continue baking for an additional 30 minutes or until the rice is cooked through and the chicken is tender.
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Serve:
- Once cooked, let it rest for a few minutes before serving.
- This dish can be served directly from the baking dish, making it perfect for potlucks.
Nutritional Information (per serving):
- Calories: 293.6
- Total Fat: 14.4g
- Saturated Fat: 10.1g
- Cholesterol: 12mg
- Sodium: 295.7mg
- Total Carbohydrates: 35.6g
- Dietary Fiber: 1.9g
- Sugars: 1g
- Protein: 6.2g
Tips for Success:
- Ensure the rice is spread evenly and submerged in enough liquid to cook properly.
- Adjust the spice levels according to your preference for heat and flavor.
- For a creamier texture, you can increase the amount of half-and-half or coconut milk.
- This dish reheats well, so it’s great for leftovers.
Julie’s Baked Chicken Korma & Rice combines the rich flavors of traditional korma with the convenience of a baked casserole, making it a hit at any gathering. Enjoy sharing this flavorful dish with friends and family!
