Best Chicken Curry And Noodles Microwave Recipes

CHICKEN CURRY WITH NOODLES

Steps:

• Cut approximately 1 pound of boneless, skinless chicken into cubes.
• Place cubed chicken, place it into a pan with 1-2 tablespoons of your preferred oil.
• Cook the chicken on medium heat, stirring on and off to turn the meat and make sure all sides are cooked through.
• To thicken curry (optional): Add flour to cooked chicken and stir until all incorporated. If you are cooking with coconut cream and still want a thickener, you could use 1 tablespoon of flour to help thicken your curry. When using coconut milk, I would increase the flour to 2 tablespoons because the coconut milk is much thinner than coconut cream.
• First, add in just 1/2 cup of chicken broth. If you've already added flour in to thicken the curry sauce, you'll want to stir this in slowly. If you're adding it in without a thickener, then just pour and stir.
• Next, add in the coconut cream or coconut milk.
• Add in the curry seasonings.
• Once all the ingredients have been added, all that is left to do is stir and watch the flavors meld together.
• Cook over medium-low heat for 20-25 minutes.
• In a separate pan, boil water and cook No Yolks Broad Noodles per package instructions.
• Serve curry over noodles and top with garnishes of choice.

MICROWAVE CHICKEN CURRY

Steps:

• In a large microwave safe pot with a lid, mix together the curry paste and oil. Microwave on high for 3 minutes. Add the chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes.
• Add the basil, cilantro, coconut milk, and soy sauce and season with salt and pepper. Give it a good stir, cover it, and microwave on medium for 4 minutes. Stir it again, cover, and let it rest for 3 or 4 minutes. Serve over steamed rice, garnished with paprika and scallions.

CHICKEN CURRY AND NOODLES (MICROWAVE)

Steps:

• Prepare noodle by putting a bowl of boiling water to loosen.
• Slice chicken into strips.
• Place coconut cream, Thai curry paste,lemon juice & rind into a microwave safe bowl and cook (750W) for 1 minute. Remove and add the.
• chicken,capsicum, onion, zucchini, snow peas, chicken stock and seasoning to taste,.
• Cook in micowave for 8 minutes.
• When cooked add drained noodles and cook again for 1-2 minutes.
• Remove and garnish with bean shoots and spring onions to serve.

INDIAN CHICKEN CURRY II

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

QUICK AND EASY CURRY NOODLES

Steps:

• Boil pasta and drain; set aside.
• Cut spring onions into 1 inch pieces.
• While pasta is boiling, brown meat in pan if starting from scratch with 1 tbsp of the oil. If using leftovers, Quick fry the coleslaw mix and the veggies in the oil.
• Add the curry and the tahini paste. Heat up the meat at this point.
• Stir in the pasta, and the remaining oil to help coat the noodles in curry. Add the dash of soy sauce.