Rice Cooker Chicken Curry Rice Meal

by Jonathan Cheung

Quick and easy to make chicken curry in the rice cooker !

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Chicken Curry rice

Ingredients

  • 1 cup (250mL) Dainty Basmati rice
  • 2 Tbsp (30g) Butter
  • 2 Tbsp Curry Powder
  • 4-6 Chicken Thighs, skinless & boneless
  • 1 Large Tomato, diced
  • 1 1/2 cups (375mL) Chicken Stock (Vegetable stock or Water)
  • 1 cup (250mL) Frozen Peas, thawed
  • Salt & Pepper

Preparation

1

Add all the ingredients, except the peas, into the bowl of your rice cooker. Close the lid and cook.

2

Once cook button has gone to 'warm' - open the lid and add the peas and close again. Leave for 5-10 minutes.

3

Gently fluff with a fork, adjust with salt and pepper and serve.

4

NOTE: For a vegetarian or vegan alternative - replace the butter with olive oil, the chicken thighs with a can of drained chickpeas, and use vegetable stock or water as your liquid.


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