This is curry flavoured ‘Takikomigohan’ that is popular among children. However, my recipe is not for young children because it is quite spicy. I used to cook all ingredients together using rice cooker, but later I discovered the flavour is much better when Onion and Chicken are pre-cooked. You only need one frying pan to do the extra work to achieve better flavour, but you can cook everything together like I used to do.


4 Servings


Short OR Medium Grain Rice 2 cups *180ml cup
Onion 1 *finely chopped
Chicken Thigh Fillets 250 to 300g
Canola Oil 1 tablespoon
Salt & Pepper
Garlic 1 clove *grated
Ginger 1 small piece *grated
Hot Madras Curry Powder 1 tablespoon *OR Curry Powder of your choice
Chicken Stock 400ml
Potatoes 1 *cut into 1 to 2cm pieces
Frozen Peas 1 cup
Finely Chopped Parsley 1 tablespoon

  1. Heat Oil in a frying pan over a medium heat, cook Onion until soft, then add Chicken and cook until Chicken pieces are browned. Lightly season with Salt & Pepper. Onion must look quite brown now, and it is desired.
  2. Check the saltiness of the Stock you are using and season with Salt & Pepper as required. I recommend to season the Stock fairly strongly. Add Garlic, Ginger and Curry Powder and mix well.
  3. Wash Rice and place it in the rice cooker. Add the seasoned Stock, place the Onion & Chicken mixture and Potato pieces over the rice, but do not stir. Press ‘COOK’ button to start cooking.
  4. When the rice is cooked, sprinkle Frozen Peas over the rice and let them steamed for 10 minutes. Then loosen and mix gently.
  5. Sprinkle Finely Chopped Parsley over and serve.