Are you a busy individual? Do you love curry chicken and rice? Are you hungry? Then look no further because you found the right page! This one pot recipe gives you everything you need and iis super easy to make! There are many curry chicken recipes out there but this one is simple with curry powder, coconut milk, chicken thighs, and rice as the main ingredients. Now let's get started!
What is curry?
Curry is a dish originating from South Asian cuisine, characterized by a sauce or gravy flavored with a blend of spices. It can include various ingredients such as meat, vegetables, or legumes, and is typically served with rice or bread. There are many different variations of curry but I used a store-bought curry spice blend (brand: TL Bon Con Voi Curry Powder) which is perfect for this recipe.
Why you'll love this recipe
You will love this curry chicken and coconut rice cooker recipe because it's a convenient and flavorful meal that combines tender chicken with aromatic spices and creamy coconut rice. The rice cooker simplifies the cooking process, ensuring perfect results with minimal effort. The rich, spicy curry pairs beautifully with the fragrant coconut rice, creating a delicious and satisfying dish that's perfect for any occasion!
Ingredients
- Chicken thighs: Boneless, skinless chicken thighs are juicy and flavorful, perfect for absorbing the curry spices and staying tender during cooking.
- Curry powder: I used "TL Bon Con Voi Curry Powder" brand for my curry powder which blends curry powder, cumin, and more spices. You can find this at any Asian grocery store.
- Salt: Enhances the flavors of all the ingredients, making the dish more savory and well-balanced.
- Freshly cracked black pepper: Adds a touch of heat and sharpness, complementing the curry spices.
- Minced ginger: Contributes a zesty, slightly spicy note that brightens the dish and pairs well with the curry powder.
- Soy sauce: Adds umami and a subtle saltiness, enhancing the overall depth of flavor.
- Carrots: Adds sweetness, texture, and a pop of color, making the dish more visually appealing and nutritious.
- Onion: Provides a savory and aromatic base, enriching the flavor profile of the curry.
- White Rice: The rice serves as a perfect base, absorbing the flavors of the curry and coconut milk while becoming fluffy and fragrant. Make sure to rinse the rice and drain all of the liquid before adding the liquid in my recipe below.
- Full-fat coconut milk: Adds a creamy, rich texture and subtle sweetness, balancing the spices and making the dish indulgent.
- Chicken broth or water: Keeps the rice moist and flavorful, ensuring it cooks evenly in the rice cooker.
- Sugar: Enhances the natural sweetness of the coconut milk and balances the savory and spicy elements of the curry.
- Green onions: Adds a fresh, crisp, and mildly pungent flavor, brightening the dish and adding a touch of color.
- Sesame seeds: Provide a nutty flavor and a bit of crunch, enhancing the texture and visual appeal of the final dish.
Ingredients
Main Ingredients
1 pound chicken thighs, cubed
1 tablespoon curry powder
¼ teaspoon salt Freshly cracked black pepper
1 tablespoon minced ginger
1 tablespoon soy sauce
1 carrot, cut into ½ inch rounds
½ medium onion, diced
1.5 cups rice, rinsed and drained completely
⅔ cup full-fat coconut milk
½ cup chicken broth or water
1 tablespoon sugar Green onions, finely chopped (garnish)
Sesame seeds (garnish)
Curry sauce
¾ cup coconut milk
¾ cup water
1.5 tablespoon curry powder
2 tablespoon soy sauce
1 tablespoon sugar
2 teaspoon cornstarch
Salt to taste
Instructions
- In a bowl, add chicken thighs, curry powder, salt, black pepper, minced ginger, and soy sauce and marinate for 15 mins.
- In a rice cooker, add rinsed rice (make sure all water is drained completely), then add coconut milk, chicken broth or water, and sugar and stir until evenly mixed. Add chicken, carrots, and onions on top and gently mix to ensure all ingredients are evenly spread out and ingredients are mostly submerged in the water. Turn on rice cooker and cook in normal setting.
- While rice is cooking, make the curry sauce by adding coconut milk, water, curry powder, soy sauce, sugar, and corn starch to a small pan. Whisk until well incorporated. Put pan on stove and heat on medium-low until slightly bubbling. Add salt to taste and remove from heat once sauce is thickened like gravy.
- Once rice is done cooking, transfer to a bowl, add curry sauce, and garnish with green onions and sesame seeds.
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