From The Ultimate Rice Cooker Cookbook. The authors specify a 6 cup rice cooker for this, but I've had no problem with my 3 cup model. This would be wonderful as a side to tandoori chicken. Do not eat the whole spices. Cook time includes letting the rice rest on the 'keep warm' setting.
This is from Kentaro Kobayashi's book Bento Love. I make this for my lunchbox quite often, as it's so easy to throw together. The combination of the curry and rice vinegar makes a very flavorful marinade, which doesn't go bland being served at room temp, which is a bonus when you don't have the facilities to heat up your lunch! Any curry powder will do in this recipe, if you like the hot stuff, go for it! Note- this is meant to be a side dish. If you want to enjoy this as the main (or only) item in your lunch, increase the quantities to suit your appetite.
This is modified from Madhur Jaffrey's Quick & Easy Indian Cooking. I love her recipes, but find that they call for far more fat than my diet can sustain, so I've left all the flavor but cut the butter and oil. These are wonderful as either an appetizer to share with a crowd, or a main dish for 4. Just a note- turmeric stains, so please be careful not to get the marinade on your counter, or your clothes.
This is from The Barbecue Bible, by Steven Raichlen; modified to use just chicken thighs and serve 2. The original recipe serves 4, and uses a whole chicken cut into pieces. Time to make does not include time to marinate.
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