Microwave Chicken Curry
Votes: 3
Time: 28 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Microwave chicken curry - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless, boneless chicken breasts, cut into strips
- 2 cans (380 g) coconut milk
- 2 tablespoons curry paste
- 3 tbsp. l. olive oil
- 1/2 bunch basil (chopped leaves)
- 1/2 bunch cilantro (leaves chopped)
- 2 tablespoons soy sauce
- Salt and ground black pepper
- Boiled rice for serving
- Paprika for decoration
- 1 thinly sliced green onion stalk for garnish
We recommend
Recipes with similar ingredients: chicken breasts, curry paste, coconut water, soy sauce, green onions, basil, cilantro, paprika, rice
Cooking the dish according to the recipe:
- In a large microwave-safe saucepan with a lid, combine the curry paste and oil. Heat on high for 3 minutes. Add the chicken and stir. Cover the pan and microwave on medium for 8 minutes.
- Add basil, coconut milk, soy sauce, salt, and pepper. Mix well, cover, and microwave on medium power for 4 minutes. Stir again, cover, and let sit for 3-4 minutes. Serve with cooked rice, sprinkled with paprika and green onions.
Author of the recipe - George Durand (USA) – chef, TV presenter
Categories:
recipe / Microwave oven / Dinner / Soups / Thick soups and stews / / Indian cuisine
Similar recipes
