Name: Japanese Curry in a Rice Cooker
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 6-8 servings rice, cooked (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!); 1/2 lb boneless, skinless chicken thighs, uncooked; 1 large tomato or 6 cherry tomatoes; 1 potato, diced; 2 large carrots, diced; 1/2 onion, thinly sliced; 2 tablespoons soy sauce; 6-8 oz. Japanese curry roux; 5 1/4 cup chicken broth (substitute for water – add more or less depending on your desired level of thickness)

Description

Japanese curry made in a rice cooker is an easy and hearty meal where tender vegetables, chunks of meat, and curry roux are cooked together and served on top of a bed of rice, creating a flavorful, comforting dish all in one pot.

Ingredients

Units Scale

6–8 servings rice, cooked (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!)
1/2 lb boneless, skinless chicken thighs, uncooked
1 large tomato or 6 cherry tomatoes
1 potato, diced
2 large carrots, diced
1/2 onion, thinly sliced
2 tablespoons soy sauce
6-8 oz. Japanese curry roux
5 1/4 cup chicken broth (substitute for water – add more or less depending on your desired level of thickness)

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Instructions

To your rice cooker, add all of your ingredients and turn on your rice cooker, cooking for as long as you normally would cook rice.
When it’s done cooking, stir the curry to ensure the curry roux is thoroughly mixed in.
Serve the curry on top of a bed of rice and enjoy.

Prep Time: 5 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 6-8