Quick and easy to make chicken curry in the rice cooker !
Add all the ingredients, except the peas, into the bowl of your rice cooker. Close the lid and cook.
Once cook button has gone to 'warm' - open the lid and add the peas and close again. Leave for 5-10 minutes.
Gently fluff with a fork, adjust with salt and pepper and serve.
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.