Easy Rice Cooker Chicken Curry
photo by ameehan166
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
directions
- 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.
Reviews
-
I doubled the recipe and used precooked chicken. I used about 3 tablespoons of the curry and about a tablespoon of turmeric powder. I didn't have plain yogurt, so I used one 8 ounce container of vanilla yogurt made with coconut milk, and then I put in a scoop of sour cream. I used coconut oil to cook the onion and garlic. I had to put it thru two cycles in the cooker and stirred it in between cycles. It was still a bit liquidy, so I kept it on "warm" for about ten minutes while I heated up some bread in the oven. It smelled delicious while it was cooking, the results were not disappointing! It was delicious, and my whole family enjoyed it! I will definitely make this again!
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RECIPE SUBMITTED BY
Demandy
Raleigh, North Carolina
Raleigh is my current home base, but I am from Philly and have also lived in South Florida.? I focus on preparing recipes that are high fiber and diabetic-friendly.? Of course I do my share of tasty baking too! Follow me on Twitter @demandycom to read tweets about food, saving money, and Raleigh restaurants.