Chicken curry 100% made in microwave oven
Asian recipes, with their marinades and sauces, are great allies of the microwave cooking.
Ingredients (4 servings)
- 2 boneless, skinless chicken breasts, cut into cubes
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped, without the green germ
- 1 tablespoon of freshly grated ginger
- 1 tablespoon of extra virgin olive oil
- 2 tablespoons of curry powder
- 1 can of coconut milk
- Salt and pepper to taste
In a microwave-safe dish, heat the olive oil for 1 minute at maximum power.
Then add the chopped onion, garlic, and grated ginger, and stir to coat them with the oil.
Heat in the microwave for an additional 2-3 minutes, until the onion is soft.
Add the curry, salt, and pepper to taste, mixing well.
Add the chicken cubes and coat them with the curry mixture.
Pour in the coconut milk and mix well.
Cover the dish with plastic wrap (or with the lid if the container has one) and cook in the microwave for 10- 12 minutes at maximum power, or until the chicken is cooked.
Let it rest for 5 minutes before serving. It's very important not to forget this resting time, or the chicken may not be juicy enough.
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