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Microwave Chicken Curry
Microwave Chicken Curry is a modern British recipe for a classic chicken curry that's adapted to be cooked quickly in a microwave. The full recipe is presented here and I hope you enjoy this classic British version of: Microwave Chicken Curry.
prep time
15 minutes
cook time
17 minutes
Total Time:
23 minutes
Serves:
2
Rating: 
Tags : CurrySpice RecipesChicken RecipesFusion RecipesBritish Recipes
This is a simple chicken curry based on curry paste and tomatoes that's adapted to be cooked quickly in a microwave.
Ingredients:
2 chicken breasts or thighs, cut into bite-sized chunks
1 1/2 tbsp Oil
2 tsp Butter
1 onion, peeled and finely diced
400g (1 tin) Chopped tomatoes
2 tbsp Curry paste (e.g.
vindaloo curry paste,
Rogan Josh Masala,
Curry Sauce,
tikka masala paste depending on how hot you like your curries)
salt and freshly-ground black pepper, to taste
Coriander leaves, to garnish
Method:
Add the butter in a microwave-safe bowl and melt for 10-30 seconds into the microwave.
Add the onions and oil, mixing well to coat the onion. Return to the microwave and cook for 30 seconds to 1 minutes, until the onion is soft and translucent.
Add the chicken, cover the bowl with clingfilm (plastic wrap) and pierce some holes with a sharp knife.
Return to the microwave and cook on full powder for 5-10 minutes, or until the chicken is completely cooked through.
Remove the clingfilm, stir in the tomatoes and curry paste then season to taste with salt and black pepper.
Cover with fresh clingfilm, pierce to make steam holes then return to your microwave and cook on full powder to a further 3-5 minutes.
Turn into a warmed serving bowl, garnish with chopped coriander and serve accompanied by rice.
