Are you in the mood for a warm, hearty meal that is easy to prepare? Look no further than this easy rice cooker chicken curry recipe! This recipe is perfect for busy weeknights when you don't have a lot of time to spend in the kitchen. It's also a great way to use up any leftover vegetables or meat you have in your fridge.
Prep Time
Prepping for this recipe shouldn't take more than 10 minutes. You'll need to chop up your vegetables and measure out your ingredients, but other than that, there's not much to do.
Cook Time
Once you've prepped your ingredients, cooking the curry should take about 25-30 minutes in your rice cooker.
Ingredients
For this recipe, you will need: - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 1 onion, chopped - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 1 red bell pepper, chopped - 1 cup frozen peas - 1 can (14 ounces) coconut milk - 1 tablespoon curry powder - 1 teaspoon turmeric - 1 teaspoon cumin - Salt and pepper to taste - 2 cups uncooked white rice - 2 cups chicken broth
Equipment
- Rice cooker - Cutting board and knife - Measuring cups and spoons - Mixing spoon
Method
1. Start by washing and cutting your chicken into bite-sized pieces. 2. Chop your onion, red pepper, and garlic. 3. Turn on your rice cooker and add the uncooked rice and chicken broth to the pot. 4. In a separate pan, heat up some oil and cook your chicken until it's browned on all sides. 5. Add your onions, garlic, and ginger to the pan and cook until the onions are translucent. 6. Add your red pepper, frozen peas, and spices to the pan and cook for a few more minutes. 7. Pour in the can of coconut milk and stir everything together. 8. Pour the contents of the pan into the rice cooker and stir everything together. 9. Close the lid of the rice cooker and let it cook for 25-30 minutes. 10. Once the rice cooker is done, give everything a good stir and serve hot.
Notes
This recipe is very versatile, so feel free to switch up the vegetables or protein you use in the recipe. You could use beef, pork, or even tofu instead of chicken. You could also add in other vegetables like carrots, broccoli, or cauliflower.
Nutrition Info
This recipe makes approximately 6 servings. Each serving contains: - Calories: 483 - Fat: 18g - Carbohydrates: 54g - Protein: 27g - Sodium: 535mg
Recipe Tips
- To make this recipe even easier, you could use pre-cut vegetables or frozen veggies instead of chopping everything yourself. - If you want to make this recipe spicier, you could add in some red pepper flakes or hot sauce. - Leftovers can be stored in the fridge for up to 4 days or in the freezer for up to 3 months.
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