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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.

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SassyStew June 08, 2008
Curried Pork and Squash Rice Cooker