This recipe is a family favorite. I invented it a couple of years ago, and we have loved it in the pressure cooker and the slow cooker. It is a perfect recipe to transition over to the thermal cooker. You can click here to purchase your thermal cooker. And of course, thermal cooker curry is the perfect meal to take along on a potluck or soccer night. It’s warm and delicious, and can stay piping hot with its perfectly cooked rice, all in one pot. It definitely takes one-pot-cooking to a whole new level.

2.5 - 3 lb boneless, skinless chicken breasts, thawed and cut into bite-sized pieces

1 14 oz can diced tomatoes

1 C chopped onions

2 T olive oil

1/2 T finely shredded ginger

1/2 T minced garlic

1 tsp salt

1 T Mae Ploy Yellow Curry Paste

1/2 tsp cumin

1/2 tsp paprika

1 T lemon juice

1/4 tsp red pepper (optional)

1/8 tsp cloves

1/2 tsp cinnamon

2-3 C water (just enough to cover mixture with liquid)

1 can tomato paste

Mix all ingredients, except for the tomato paste in large pot.
Bring to a rolling boil for 3 minutes, stirring frequently.
Add tomato paste, mix well, and return to rolling boil for 1 minute, stirring constantly.
Prepare rice at same time as boiling mixture. Put both pots directly into the thermal cooker, put on lid, seal, and open 3-8 hours lat