japanese-style curry pilaf

• u.s.
• metric

ingredients:

• 15 ounces rice
• 10 1/2 ounces boneless chicken thigh
• 5 ounces onion
• 5 ounces large carrot
• 1 1/2 ounces green peas
• 2 1/2 cups chicken broth or soup stock
• 2 teaspoons curry powder
• 2 teaspoons salt
• 1 tablespoon butter

step 1:

Wash the rice. Drain the water and leave the rice in a strainer 1 hour to completely remove all the water.

step 2:

Cut the chicken into bite-size pieces. Chop the onion and carrot.

step 3:

Heat the butter in a frying pan on a medium flame. Add the chicken and vegetables. Sear until the onion turns clear.

step 4:

Add the uncooked rice and sear until the rice turns clear. Add the curry powder and salt, and stir. Remove from the heat.

step 5:

Add the seared mixture, green peas and chicken broth (or soup stock) to a rice cooker pan. Switch on the rice cooker.