A delightful and easy-to-make chicken curry recipe using a rice cooker, perfect for a quick and satisfying meal.
Turn on the rice cooker and add a drizzle of oil to the pot.
Preheating the rice cooker ensures even cooking from the start.
Add the chopped onion and minced garlic to the rice cooker. Sauté until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Stir in the curry powder and cook for another minute to release its aroma.
Toasting the spices enhances their flavor.
Add the water, tomato sauce, rice, chicken, and raisins to the pot. Mix well.
Ensure the rice is fully submerged in the liquid for even cooking.
Close the lid and set the rice cooker to the 'Cook' setting. Let it cook until the rice cooker switches to 'Warm'.
Avoid opening the lid during cooking to maintain the steam.
Once done, stir in the yogurt and let the curry rest for 5 minutes.
The yogurt adds creaminess and balances the spices.
Sprinkle the cashews on top before serving.
For added crunch, use toasted cashews.
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