Microwave Chicken Curry

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  • Level: Easy
  • Total: 28 min
  • Prep: 10 min
  • Inactive: 3 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.