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Mini Rice Cooker Chicken Curry

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TODAY Illustration / Vivian Aronson
RATE THIS RECIPE
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Ingredients

  • 2 tablespoons cooking oil
  • 1/2 cup chopped onions
  • 5 1/5 ounces chicken thighs
  • 3-4 small potatoes
  • 3/4 cup water
  • 1/3 box Japanese curry mix
  • cooked rice, to serve
  • Chef notes

    No stove required: This affordable mini rice cooker can make you a dish in 30 minutes, like this Japanese chicken curry.

    Preparation

    1.

    Turn the rice cooker and heat the oil in the rice cooker pot.

    2.

    Sauté the onions until soft then add the chicken and sauté until opaque.

    3.

    Add potatoes and continue to sauté for a couple of minutes.

    4.

    Add the water and cook about 25-30 minutes, until chicken and potatoes are tender.

    5.

    Add the Japanese curry mix and stir until dissolved. Serve over hot rice.