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Easy Rice Cooker Japanese Curry Recipe (One-Pot Recipe)

Easy Japanese curry recipe made in a rice cooker with tender chicken, potatoes, carrots, and rich curry sauce. One-pot comfort food.
Course Main Course
Cuisine Asian
Keyword japanese curry, one pot meal
Prep Time 15 minutes
Cook Time 43 minutes
Servings 2 people
Cost $5

Ingredients

Chicken

  • 4 boneless Chicken thighs, cubed
  • 1 tbsp Soy sauce
  • 1 tsp White pepper

Vegetables

  • 1 whole Red carrot, chopped
  • 1 large Onion, diced
  • 3 small Potatoes, chopped
  • 2 small whole Tomatoes
  • 2 cloves Garlic, diced

Curry

  • 2 cubes Japanese curry
  • 2 cups Water
  • 1/2 can (200 mL) Full-fat coconut milk

Instructions

  • Prep the vegetables:
    Cut the carrots and potatoes into large bite-sized pieces. Dice onions and garlic, and leave the tomatoes whole. Alternatively, use any vegetables of your choice.
  • Marinate the chicken:
    In the rice cooker pot, combine the cubed chicken thighs with soy sauce and white pepper. Mix well and let sit for 5-10 minutes.
  • Add everything to the rice cooker:
    Add the vegetables into the pot, and place 2 curry cubes in the center. Add water. Stir lightly to distribute everything evenly.
  • Start cooking:
    Cook using the regular rice cooking setting. Depending on your rice cooker, this usually takes around 30–45 minutes.
    japanese curry
  • Add coconut milk:
    Once the cook cycle has completed, the  vegetables are tender and the chicken is fully cooked. Open the lid and pour in coconut milk. Stir well until the curry cubes fully dissolve into the broth.
  • Adjust thickness:
    If the curry feels too thick, add a splash of hot water.
  • Serve:
    Scoop the curry over hot rice and garnish with green onions. Serve and enjoy immediately.