Easy Rice Cooker Chicken Curry
Transform weeknight dinners with this Easy Rice Cooker Chicken Curry, a fuss-free, flavorful one-pot meal perfect for busy schedules. Tender chicken thighs, aromatic spices like curry powder and cumin, and creamy coconut milk come together effortlessly in a rice cooker for a rich and comforting dish. Hearty potatoes, carrots, and a hint of ginger add depth and texture, while the hands-off cooking method saves time without compromising on taste. Garnished with fresh cilantro and served over fragrant jasmine rice, this recipe is not only irresistible but also ideal for anyone seeking a quick and satisfying curry. Perfect for beginners and seasoned cooks alike, it’s your new go-to for a delicious homemade curry with minimal effort.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1 large Yellow onion
- 3 pieces Garlic cloves
- 1 inch Ginger
- 2 tablespoons Curry powder
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 can (13.5 oz) Coconut milk
- 1 cup Chicken stock
- 1 can (14 oz) Tomatoes (diced)
- 2 medium Potatoes (peeled and cubed)
- 1 large Carrot (sliced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped)
- 4 cups Cooked jasmine rice (optional, for serving)
Instructions
Prepare the ingredients: Dice the onion, mince the garlic, and grate the ginger. Cube the potatoes and slice the carrot.
Turn on the rice cooker to the 'Cook' function. Add a splash of oil to the rice cooker pot and let it heat for 2-3 minutes.
Sauté the onions in the rice cooker until soft and translucent, about 5 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
Stir in the curry powder, cumin, and paprika. Cook the spices for 1-2 minutes to enhance their flavor.
Add the chicken thighs to the rice cooker. Stir to coat them in the onion and spice mixture.
Pour in the coconut milk, chicken stock, and diced tomatoes. Stir well to combine.
Add the cubed potatoes and sliced carrot to the pot. Mix everything together and season with salt and black pepper.
Close the lid of the rice cooker and switch it to the 'Cook' function. Let it simmer for 30-35 minutes until the chicken is fully cooked and the vegetables are tender. Stir occasionally to prevent sticking.
Once cooked, taste and adjust the seasoning if needed. Garnish with chopped cilantro.
Serve hot with cooked jasmine rice for a complete meal.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1654 mg | 72% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 12.9 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
