Curried Microwaved Chicken Recipes

CURRIED CHICKEN

Curried Chicken image

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

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

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

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

MICROWAVE CHICKEN CURRY

Microwave Chicken Curry image

Provided by George Duran

Categories main-dish

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.

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