Easy Rice Cooker Chicken Curry Recipes

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ONE-PAN CHICKEN RICE CURRY

I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10



One-Pan Chicken Rice Curry image

Steps:

  • In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

2 tablespoons butter, divided
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour
3 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked instant rice
Chopped fresh cilantro leaves, optional

EASY RICE COOKER CHICKEN CURRY

Another one from crenita2 at the yahoo group ricecookerrecipes. I need to share the rice cooker fun with everyone. Enjoy.

Provided by Demandy

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Easy Rice Cooker Chicken Curry image

Steps:

  • Hit Cook and place oil in pan then Add onion and garlic; cook and stir 5 minutes or until onion is tender. Add curry powder; cook and stir 2 minutes.
  • Add water, tomato sauce, Jambalaya Mix chicken and raisins mix well.
  • Close Lid and hit COOK after cooker switched over to Warm turn off the Rice cooker and stir in yogurt. Let stand 5 minutes. Sprinkle with cashews.

Nutrition Facts : Calories 380.8, Fat 17.2, SaturatedFat 3.7, Cholesterol 78.6, Sodium 534.5, Carbohydrate 29.6, Fiber 3.7, Sugar 17.7, Protein 29.8

2 tablespoons oil
1 cup chopped onion
1 tablespoon minced garlic
2 tablespoons curry powder
2 cups water
1 (8 ounce) can tomato sauce
1 (8 ounce) package zatarain's jambalaya mix
1 lb boneless skinless chicken breast, cut into 1-inch cubes
1/2 cup golden raisin
3/4 cup plain yogurt
1/3 cup chopped cashews

PRESSURE COOKER CHICKEN CURRY WITH RICE

This warm, tasty dish was my first-ever pressure cooker recipe. It is fast, nutritious, and most importantly - delicious!

Provided by LearningKat

Categories     Poultry

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 9



Pressure Cooker Chicken Curry With Rice image

Steps:

  • 1. Set your pressure cooker to brown. Add one tablespoons olive oil and heat it up.
  • 2. Saute the chicken until lightly golden - remove from the cooker with a slotted spoon.
  • 3. Add the other tablespoons of olive oil and heat it up. Add the pepper and onion and saute until somewhat softened.
  • 4. Add the two cups of rice to the cooker, and stir well.
  • 5. Add the broth, curry powder, and chicken and stir again.
  • 6. Distribute the tomatoes and simmer sauce over the top of the rice, veggie and chicken mixture. DO NOT STIR THESE IN - just let them rest o top.
  • 7. Set the cooker to 15 psi, and set it for 8 minutes.
  • 8. Once time is up, wait five minutes while some of the pressure releases naturally.
  • 9. After five minutes, use whatever your quick release method is on your pressure cooker to release the rest of the pressure.
  • 10. Mix everything well and ENJOY!

Nutrition Facts : Calories 530.1, Fat 10.7, SaturatedFat 1.9, Cholesterol 57.3, Sodium 374.6, Carbohydrate 84.2, Fiber 4.8, Sugar 4.1, Protein 22.2

2 tablespoons olive oil
1 medium onion, chopped
1 green pepper, chopped
4 boneless skinless chicken thighs, cut in two-inch pieces
2 cups uncooked long-grained white rice
1 tablespoon curry powder
1 cup chicken broth
0.5 (15 ounce) can diced tomatoes
0.5 (15 ounce) jar curry sauce

SLOW COOKER CHICKEN CURRY

This slow cooker chicken curry recipe couldn't be easier--the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.

Provided by Juliajewelia

Categories     Chicken Curry

Time 2h15m

Yield 12

Number Of Ingredients 14



Slow Cooker Chicken Curry image

Steps:

  • Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
  • Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 8.7 g, Cholesterol 58.6 mg, Fat 16.8 g, Fiber 2.6 g, Protein 24.4 g, SaturatedFat 13.1 g, Sodium 116.8 mg, Sugar 2.4 g

3 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans coconut milk
2 onions, diced
4 tablespoons tomato paste
4 tablespoons minced fresh garlic
4 tablespoons minced fresh ginger
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon garam masala
1 tablespoon ground coriander
1 tablespoon curry powder
4 bay leaves
1 cinnamon stick
salt and ground black pepper to taste

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