Craving an aromatic, flavorful Indian-inspired dish but don’t want to spend hours in the kitchen? This One-Pot Rice Cooker Indian Curry Chicken and Rice recipe is here to save the day! With tender chicken, perfectly cooked rice, and warm spices, this meal is as easy as it is delicious. Simply combine everything in your rice cooker and let it work its magic.
Welcome to my 14 Days “One Pot Around the World Series” where I will show you how I cook international cuisines with just a rice cooker! With minimal prep and cleanup, these one-pot rice cooker recipes are perfect for busy weeknights. Just toss in your ingredients, press a button, and let your rice cooker do the work.
Why Use a Rice Cooker?
Rice cookers are surprisingly versatile and perfect for creating easy, low-effort meals. Unlike the stovetop, a rice cooker offers an automated cooking process that’s perfect for cooking pasta evenly without needing constant stirring or adjusting heat levels. Plus, the rice cooker’s keep-warm setting ensures your meals stay warm until you’re ready to eat!
Day 3: India: Curry chicken rice
Ingredients:
- 1/2 lb chicken thigh, cut into small pieces
- 1 small carrot, cubed (~1 cup)
- 2 Serrano or Thai chili ( adjust to your liking)
- 1/2 potato, cubed (~1 cup)
- 1/2 onion, cubed (~1 cup)
- 3/4 cup of rice (1 scoop from the rice container scoop)
Chicken Marinate (with 1/2lb chicken)
- 1/2 tsp salt
- 1/2 tsp cooking wine (I use Shaoxing wine)
- 1/2 tsp sesame oil
- 1 tsp light soy sauce
- 1/2 tsp sugar
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- 1/2 tsp juice from grated ginger
Soup base:
- 1/2 cup of chicken stock
- 1/4 cup coconut milk
- 1 tbsp curry powder
- 1 tbsp Mexican chili powder (adjust to your liking)
Steps:
- Mix all soup base ingredients and set aside
- Cut all the ingredients into small cubes, I did 1/3 inch for my toddlers, but you can cut it bigger if you desire
- Wash 3/4 cup of rice until it runs clear
- Add cubed vegetables and the marinated chicken on top of the rice
- Add the curry mixture to the pot
- Cover the lid and turn on the cooker to regular rice mode
- Once the machine beeps and everything is cooked, mix them and enjoy!
Tips for the Best Curry Chicken and Rice
- Adjust the Heat: If you like your food spicier, add more red chili powder or cayenne pepper to the spice mix.
- For More Veggies: Add diced bell peppers, carrots, or spinach to make this dish even more nutritious.
- Rice Type: Basmati rice adds an authentic touch, but jasmine or long-grain rice works well too.
- Coconut Milk Options: Full-fat coconut milk will give a creamier texture, but you can use light coconut milk or just chicken broth if you prefer a lighter dish.
One Pot Curry Chicken Rice
Equipment
- Rice cooker
Ingredients
Ingredients:
- ½ lb chicken thigh cut into small pieces
- 1 small carrot cubed (~1 cup)
- 2 Serrano or Thai chili adjust to your liking
- ½ potato cubed (~1 cup)
- ½ onion cubed (~1 cup)
- ¾ cup rice 1 scoop from the rice container scoop
Chicken Marinate (with 1/2lb chicken)
- ½ tsp salt
- ½ tsp cooking wine I use Shaoxing wine
- ½ tsp sesame oil
- 1 tsp light soy sauce
- ½ tsp sugar
- ½ tsp white pepper
- ½ tsp garlic powder
- ½ tsp juice from grated ginger
Soup base:
- ½ cup chicken stock
- ¼ cup coconut milk
- 1 tbsp curry powder
- 1 tbsp Mexican chili powder adjust to your liking
Instructions
- Mix all soup base ingredients and set aside
- Cut all the ingredients into small cubes, I did 1/3 inch for my toddlers, but you can cut it bigger if you desire
- Wash 3/4 cup of rice until it runs clear
- Add cubed vegetables and the marinated chicken on top of the rice
- Add the curry mixture to the pot
- Cover the lid and turn on the cooker to regular rice mode
- Once the machine beeps and everything is cooked, mix them and enjoy!
