Chicken Curry Rice made in a rice cooker PRINT
- YIELD: 4 servings
A sweet, yet savory curry rice. Incredibly simple to make. Just throw everything in the pot and turn it on!
|2||cups short grain white rice|
|1||large chicken breast or two small chicken breasts, cut into very small pieces (uncooked)|
|¼||inch section of ginger, peeled and roughly chopped|
|1||shallot, peeled and roughly chopped|
|Red chili flakes to taste (two pinches is medium spicy)|
|½||cup plain yogurt|
|1||Tbsp curry powder|
|1||white onion, sliced|
|1||tomato, cut into wedges|
|¼||cup dates, chopped|
|1||small can coconut milk (5.6oz/165ml)|
Combine yogurt, honey, curry powder, shallot, garlic, ginger, chili flakes and salt in a blender and blend until smooth.
Place curry mixture along with all of the other ingredients into the rice cooker and stir well. Let the rice cooker do its thing (Use 'mixed rice’ setting if available on your rice cooker). Stir before serving