Rice Cookers Recipes

Chicken Dry Curry

Zojirushi Recipe – Chicken Dry Curry

An easy rice dish for dinner, put all ingredients in the rice cooker and an hour later your meal is ready! It's called a "dry" curry because there isn't a "sauce" that you would normally associate with curry, but has all the delicious curry flavor.

            	Chicken Dry Curry  Ingredients

Ingredients (4-5 servings):
To Cook in the Rice Cooker:

  • 3 cups (rice measuring cup) Jasmine White Rice
  • 1-1/2 Tbsp. curry powder
  • 2 tsp. ground cumin
  • 2-1/2 tsp. garlic powder
  • 3/4 tsp. salt
  • 2 Tbsp. sake (Japanese rice wine)
  • 1 Tbsp. unsalted butter
  • 1 can (14.5 oz.) chicken broth
  • Water to fill to water level 3 for "JASMINE"
  • 0.33 lb. (150g) boneless, skinless chicken thighs, cut into bite-sized pieces 
  • 1/2 cup mixed vegetables


  • Finely chopped basil, to taste

*This recipe was developed for Zojirushi Micom Rice Cooker & Warmer NL-GAC10/18. Adjustments may be necessary when using other models.

              Chicken Dry Curry Step 1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan. Add all spices, sake, butter and chicken broth and fill water to water level 3 for “JASMINE.” Stir well with rice using the rice spatula.

              Chicken Dry Curry Step 2

Place chicken thigh and mixed vegetables on top of the rice. Do not mix with rice.  Level the surface and make sure the ingredients are submerged in water.

              Chicken Dry Curry Step 3

Cook the rice using the “JASMINE” setting. 

              Chicken Dry Curry Step 4

When rice completes cooking, gently fluff the rice using the rice spatula. Portion rice in individual serving bowls and top with chopped basil. Serve immediately.

              Chicken Dry Curry Step 5