Recipe by Demandy
A rice cooker invention, I love using it for one pot meals. I tried this and it was tasty, I upped the curry powder because it could use a little more spice. Experiment with this if you want, it should be diabetic safe also.
Top Review by SassyStew
I don't know if I can legitimatly review this recipe because I made so many substitutions, but I wanted to comment on the technique. First, I subbed chicken breast for pork , cannelini beans for chick peas, and sweet potatoes for squash. I didn't want to have lots of half-cans of stuff left over, so I doubled the stock, coconut milk and beans. Because of that, I also doubled the water, rice and curry powder, but left other amounts the same. My rice cooker isn't fancy, but this recipe worked just as well on "cook" for everything. I had to stir it a few times when it switched to "warm", and then set it back to "cook" until the rice was tender. I couldn't get the chicken to brown. Next time I make this recipe, I will skip that step and just add it in raw after the carrots, onion and ginger are sweated. I plan on making this again because it only dirties a cutting board, knife and the rice cooker. I also used frozen cut up sweet potatoes (did not thaw) which saved time also.
- 1 tablespoon peanut oil
- 7⁄8 lb boneless sirloin pork chop, diced
- 1 1⁄2 tablespoons curry powder (can use a little more if desired)
- 2 carrots, sliced
- 1⁄2 onion, chopped
- 1 teaspoon fresh minced garlic (optional)
- 0.5 (13 ounce) can low-fat coconut milk
- 0.5 (14 ounce) can chicken broth, undiluted
- 1⁄4 cup water
- 0.5 (19 ounce) can chickpeas, drained and rinsed
- 3⁄4 cup uncooked brown rice
- 1 cup raw acorn squash, diced