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Slow-Cooked Indian Chicken Curry with Mochi Rice

Authors
  • avatar
    Name
    ChefPandas
    Twitter

🍽️ Recipe Overview

  • Cuisine : Indian-Japanese Fusion
  • Dietary : High-Protein, Balanced
  • Calories : 369 per serving
  • Time : Slow Cooked
  • Serves : 1
  • Equipment : Slow Cooker

👨‍🍳 Chef's Notes

This recipe combines the rich flavors of Indian curry with the unique texture of mochi rice, creating a satisfying and comforting dish that is both nutritious and delicious.

⭐ Why This Recipe Works

Slow cooking allows the flavors to meld together, resulting in a deeply flavorful curry. The use of mochi rice adds a chewy texture that complements the tender chicken perfectly.

🧾 Ingredients

  • 150g Chicken Breast, diced (5.3 oz)
  • 1 cup Mochi Rice (200g)
  • 1/2 cup Coconut Milk (120ml)
  • 2 tbsp Red Curry Paste
  • 1/2 cup Bamboo Shoots, sliced
  • 1/4 cup Green Peas
  • 1 tsp Curry Leaves
  • Salt and Pepper, to taste

🔪 Preparation

  1. In a slow cooker, combine diced chicken, red curry paste, coconut milk, bamboo shoots, green peas, curry leaves, salt, and pepper.
  2. Mix well to ensure the chicken is coated with the curry mixture.
  3. Cook on low heat for 4 hours or until the chicken is tender.

🥘 Cooking Instructions

  1. Color : The curry will turn a vibrant red as it cooks.
  2. Texture : The chicken should be fork-tender and easily pull apart.
  3. Smell : Aromatic spices will fill your kitchen when the curry is ready.
  4. Sound : You may hear gentle bubbling as the curry simmers.

⏱️ Timing Breakdown

  • Preparation: 10 minutes
  • Cooking: 4 hours
  • Total: 4 hours 10 minutes

📊 Nutrition Facts

  • Calories: 369
  • Protein: 25g
  • Carbohydrates: 40g
  • Fat: 12g
  • Fiber: 3g

🔄 Variations & Substitutions

  • Vegetarian Option : Substitute chicken with tofu or chickpeas.
  • Gluten-Free : Ensure the curry paste used is gluten-free.
  • Spicy Lover : Add extra jalapeños for a fiery kick.

💡 Pro Tips

  • For a richer curry, add a splash of fish sauce.
  • Soak the mochi rice in water for 30 minutes before cooking to achieve a perfect chewy texture.

🌡️ Storage Instructions

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in the microwave or on the stovetop, adding a little water to loosen the curry if needed.