One Pot Coconut Curry Chicken and Rice

curry chicken on a plate with cucumbers, chili, lime, fork and rice

5 from 44 votes

One Pot Coconut Curry Chicken and Rice

This one pot coconut curry chicken and rice is made in the rice cooker resulting in a savory rice with a nice kick of spice. All you have to do is add all the ingredients (rice, chicken, aromatics) in the rice cooker and wait for the magic to happen!

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 1127kcal

Author: Dana

Equipment

1 Rice Cooker

Ingredients

Chicken marinade

½ cup coconut milk
0.6 to 0.75 pound chicken thigh boneless and skin-less
1 shallot finely minced
2 garlic cloves minced
1 tablespoon red curry paste
1 tablespoon fish sauce
1 tablespoon soy sauce
½ tablespoon brown sugar
wedge lime juiced

Rice cooker

2 cups jasmine rice use Zojirushi rice cup
1¼ cup water add water up to the second line on the pot for jasmine rice

Garnish

cilantro chopped
thai chilis sliced
cucumber sliced

Instructions

Mince garlic and shallots.
To make the marinade, mix ½ cup coconut milk, minced garlic and shallots, 1 tablespoon red curry paste, fish sauce, soy sauce, and brown sugar. Squeeze half lime and mix together. Add your chicken thigh and marinate for 5 minutes (or as long as it takes for you to wash your rice). (Optional) Don’t waste the marinade, you can re-use it to marinate more chicken or boil the sauce for 5 minutes so you can mix on top of your rice!
Wash 2 cups of jasmine rice using the Zojirushi rice cup. Wash 5-7 times until the water runs clear. Washing the starch off the rice helps make the rice more delicious! Make sure to strain your rice and there is no leftover water. The correct water and rice ratio ensures tender (not mushy) rice and cooked chicken.
Next, add water to line 2 for jasmine rice in the pot (if you don’t have this, see notes for US measuring cup measurements). We don’t need to add too much water because the chicken will provide some moisture to the rice and we don’t want soggy rice 😉
Add the marinated chicken (don't add the liquid marinade to the rice or it will be too soggy) on top of the rice and place the rice in the rice cooker! Press the 'cook' button on the rice cooker. I used the ‘jasmine’ setting on my rice cooker. You can use ‘jasmine’ or ‘white rice’ setting.
Once your rice is ready and cooked, let it rest in the rice cooker for 15 minutes! I know this is hard but this helps make your rice more fluffy and moist!
Garnish the rice with cilantro, thai red chilis, and cucumbers (optional). To serve, mix the rice together and eat the rice while warm. Hope you enjoy!

Notes

** If you don’t own a rice cooker with the jasmine setting and measurement lines, use the US measuring cup measurements: 1 ½ cups of jasmine rice and 1 ¼ cup water

Expert Tips (in the notes section)

Wash your rice until the water runs clear. It usually takes 5-7 times
Follow the recipe and use the same proportions of water, rice, and chicken to ensure the rice is tender and fluffy (not mushy).

Use the leftover marinade as a curry sauce! You will need to cook the sauce and boil for 5 minutes since it was used to marinate the raw chicken. You can also reuse this sauce to marinate more chicken at a later time. Place in an airtight container in the fridge for up to 2 days.

Nutrition