Microwave Chicken Curry

Recipe courtesy George Duran

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 35 Reviews
Total Time:
28 min
Prep
10 min
Inactive
3 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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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

Directions

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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Newest Ratings and Reviews

Read all 35 reviews

  • on December 21, 2010

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    This was great!

    I used Green Curry Paste that I bought at Whole Foods. I found it to be not very hot -- so next time I need to amp up the spice!

    Next time I will add some vegetables and maybe less coconut milk.

    people found this review Helpful.
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  • on February 12, 2010

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    I have made this several times and we love it!
    I cut the curry paste and oil in half (makes it a little less spicyand also use 1 can of coconut milk instead of two. There is still enough liquid that we can dip naan in and also pour over the rice.

    people found this review Helpful.
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  • on February 04, 2009

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    This is one of those good last minute supper recipes. So much flavor and so many possibilites--add sauteed onions, peppers, snow peas, etc... And the leftovers are incredible.

    people found this review Helpful.
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