# Rice Cooker Coconut Chicken Curry

Everything into the rice cooker, press start, walk away. Mild, creamy and freezer friendly.

40 min. Serves 4. 520 kcal per serving.

## What you need

- 500g chicken thigh, diced
- 400ml coconut milk
- 200g basmati rice
- 1 tbsp mild curry powder
- 1 onion, diced
- 1 carrot, diced
- 200ml water
- Salt

## How to make it

Rice Cooker Coconut Chicken Curry

1. **Step 1**: Add all ingredients to the rice cooker and stir.
2. **Step 2**: Run a normal white rice cycle.
3. **Step 3**: Stir, rest 5 minutes and serve.
4. **Step 4**: Portion and freeze extras immediately.

## Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.

| Per serving | Amount |
| --- | --- |
| Energy | 520 kcal |
| Protein | 34 g |
| Carbohydrate | 48 g |
| Fat | 22 g |

This recipe fits these eating styles by the numbers and the ingredients: High protein.

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Source: https://nomeriu.com/recipes/rice-cooker-coconut-chicken-curry
Last updated: 2026-09-24