Best Microwave Chicken Curry Recipes

MICROWAVE CHICKEN CURRY

Microwave Chicken Curry image

Provided by George Duran

Time 28m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons Indian curry paste
3 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into strips
1/2 bunch basil, leaves chopped
1/2 bunch cilantro, leaves chopped
2 (13.5-ounce) cans coconut milk
2 tablespoons soy sauce
Kosher salt
Freshly ground black pepper
Steamed rice, to serve
Paprika, for garnish
1 scallion, thinly sliced, for garnish

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)

Chicken Curry and Noodles (Microwave) image

Make and share this Chicken Curry and Noodles (Microwave) recipe from Food.com.

Provided by Tisme

Categories Chicken Breast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

150 g hokkien noodles
1 large chicken breast, cooked
400 ml light coconut cream
1 1/2 tablespoons yellow Thai curry paste
2 tablespoons lemon juice
1/2 teaspoon lemon rind, finely grated
1/2 cup red capsicum, finely sliced
1/2 cup red onion, finely sliced
1/2 cup zucchini, finely sliced
1/2 cup snow peas, cut into fine strips
salt and pepper
1/2 cup salt free chicken stock
1 cup bean sprouts
1/3 cup spring onion, finely sliced

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.

MICROWAVE CHICKEN CURRY

Microwave Chicken Curry image

Make and share this Microwave Chicken Curry recipe from Food.com.

Provided by myslys

Categories Curries

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons indian curry paste
3 tablespoons olive oil
4 chicken breasts, cut into strips
1/2 bunch basil leaves, chopped
1/2 bunch cilantro leaf, chopped
2 (13 1/2 ounce) cans coconut milk
2 tablespoons soy sauce
kosher salt
fresh ground black pepper
steamed rice, to serve
paprika, for garnish
1 scallion, thinly sliced, for garnish

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.

Nutrition Facts : Calories 733.7, Fat 59.2, SaturatedFat 36.7, Cholesterol 92.8, Sodium 729.2, Carbohydrate 18.1, Fiber 4.7, Sugar 12.5, Protein 36.8

LOGA'S MICROWAVE CURRY CHICKEN

LOGA'S MICROWAVE CURRY CHICKEN image

Categories Chicken Dinner

Yield 5 servings

Number Of Ingredients 5

Ingredients

1 cup ketchup
5 tablespoons curry powder
1 teaspoon cayenne pepper
salt
8 chicken legs

Steps:

In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. Add chicken pieces and turn to coat. Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.

MICROWAVE CHICKEN CURRY

MICROWAVE CHICKEN CURRY image

Categories Soup/Stew Chicken Dinner

Yield 2

Number Of Ingredients 12

Ingredients

2 tablespoons Indian curry paste
3 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into strips
1/2 bunch basil, leaves chopped
1/2 bunch cilantro, leaves chopped
2 (13.5-ounce) cans coconut milk
2 tablespoons soy sauce
Kosher salt
Freshly ground black pepper
Steamed rice, to serve
Paprika, for garnish
1 scallion, thinly sliced, for garnish

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.