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. :)
Steps
Preheat oven to 375 degrees f.
In a large saucepan saut the chopped onion and sliced mushrooms in butter and olive oil until onions are opaque.
Add spices and the remaining sauce ingredients except for one of the cans of broth.
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.
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.
Ingredients
skinless chicken breasts, white rice, onion, sliced mushrooms, butter, olive oil, smooth cashew butter, half-and-half, coconut milk, chicken broth, cayenne, turmeric, cinnamon, ground cloves, ground coriander, ground cumin, ground cardamom