Microwave Chicken Curry – A detailed recipe for cooking.
Recipe author – George Durand (USA) – Chef, TV host
Time: 28 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 4 boneless skinless boneless chicken breasts
- 2 cans (380 gr.) Coconut milk
- 2 tbsp. l curry paste
- 3 tbsp. l olive oil
- 1/2 bunch of basil (cut leaves)
- 1/2 bunch of cilantro (cut leaves)
- 2 tbsp. l soy sauce
- Salt and ground black pepper
- Boiled rice for serving
- Paprika for decoration
- 1 thinly sliced stalk of green onions for decoration
Recipes with similar ingredients: chicken breasts, curry paste, coconut water, soy sauce, green onions, basil, cilantro, paprika, rice
Recipe preparation:
- In a large pot with a lid suitable for use in microwave, mix curry paste and butter. Heat with high power 3 min. Put the chicken in the pan and mix. Cover the pan and microwave in medium power for 8 min.
- Add basil, coconut milk, soy sauce, salt and pepper. Mix well, cover the pan and place in microwave at medium power for 4 minutes. Stir again cover and let stand for 3-4 minutes. Serve with boiled rice, sprinkled with paprika and green onions.
