Microwave Chicken Curry Recipes

MICROWAVE CHICKEN CURRY

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

Microwave Chicken Curry image

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

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

MICROWAVE CHICKEN CURRY

Provided by George Duran

Categories main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 12

Microwave Chicken Curry image

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.

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

CURRIED CHICKEN

Chicken breasts stay moist when cooked in the microwave on a bed of onion and apple. Ketchup, curry powder, and yogurt make a sweet, mildly spicy, and creamy sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 25m

Number Of Ingredients 9

Curried Chicken image

Steps:

In a 2-quart microwave-safe dish with lid, stir together onion, apple, garlic, ketchup, and curry powder. Add 1/4 cup water. Season with salt and pepper; stir to combine.
Add chicken; season with salt and pepper. Cover and microwave on high for 5 minutes. Turn chicken pieces over. Cover and microwave on high for 5 minutes longer or until chicken is opaque throughout. Lift chicken from dish, and divide among four serving plates.
Stir yogurt into onion-apple mixture in dish; spoon sauce over chicken, and sprinkle cilantro over each plate. Serve with rice or noodles, if desired.

Nutrition Facts : Calories 232 g, Fat 3 g, Fiber 1 g, Protein 41 g

Ingredients

1 small red onion, cut into 1/2-inch chunks (1 cup)
1 green apple, quartered, cored, and cut into 1-inch chunks (1 1/4 cups)
2 cloves garlic, sliced
2 tablespoons ketchup
2 teaspoons curry powder
Coarse salt and ground pepper
4 boneless skinless chicken breast halves, about 6 ounces each
1/4 cup low-fat plain yogurt
1/4 cup chopped cilantro

CHICKEN CURRY AND NOODLES (MICROWAVE)

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

Chicken Curry and Noodles (Microwave) image

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.

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

INDIAN CHICKEN CURRY II

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

Provided by Amanda Fetters

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 4

Number Of Ingredients 16

Indian Chicken Curry II image

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.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g

Ingredients

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
½ teaspoon grated fresh ginger root
½ teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
¾ cup coconut milk
½ lemon, juiced
½ teaspoon cayenne pepper

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Microwave Chicken Curry Recipes

MICROWAVE CHICKEN CURRY

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

MICROWAVE CHICKEN CURRY

CURRIED CHICKEN

Chicken breasts stay moist when cooked in the microwave on a bed of onion and apple. Ketchup, curry powder, and yogurt make a sweet, mildly spicy, and creamy sauce.

CHICKEN CURRY AND NOODLES (MICROWAVE)

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

INDIAN CHICKEN CURRY II

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

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