Curried Microwaved Chicken Recipes
CURRIED CHICKEN THIGHS
Steps:
- Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
- Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
- Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
- Stir in cream and peas. Season to taste. Serve with basmati rice.
MICROWAVE CHICKEN CURRY
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
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
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.
CURRIED MICROWAVED CHICKEN
This is a truly wonderful recipe for chicken. I have given it to countless friends. It makes a tasty meal when served along with a salad, a vegetable and rolls.
Provided by Lucille Cole
Categories Indian Recipes
Yield 6
Number Of Ingredients 10
Steps:
- In a microwave safe dish cook the apple and onion in the curry powder and butter or margarine on high power for 3 minutes. Stir in the soup, cream and salt and pepper.
- Place the chicken and mushrooms in an 8x12 inch microwave safe baking dish and cover with the curry sauce. Sprinkle the top with paprika.
- Cover with wax paper and microwave on at full power for 30 minutes. Test to see if chicken is done and tender. If not microwave at full power for another 15 to 20 minutes. Checking every 5 minutes or so.
Nutrition Facts : Calories 504 calories, Carbohydrate 10.5 g, Cholesterol 169.8 mg, Fat 40.9 g, Fiber 1.4 g, Protein 24 g, SaturatedFat 17.8 g, Sodium 467.5 mg, Sugar 4.2 g
CURRIED MICROWAVED CHICKEN
This is a truly wonderful recipe for chicken. I have given it to countless friends. It makes a tasty meal when served along with a salad, a vegetable and rolls.
Provided by Lucille Cole
Categories Indian Recipes
Yield 6
Number Of Ingredients 10
Steps:
- In a microwave safe dish cook the apple and onion in the curry powder and butter or margarine on high power for 3 minutes. Stir in the soup, cream and salt and pepper.
- Place the chicken and mushrooms in an 8x12 inch microwave safe baking dish and cover with the curry sauce. Sprinkle the top with paprika.
- Cover with wax paper and microwave on at full power for 30 minutes. Test to see if chicken is done and tender. If not microwave at full power for another 15 to 20 minutes. Checking every 5 minutes or so.
Nutrition Facts : Calories 504 calories, Carbohydrate 10.5 g, Cholesterol 169.8 mg, Fat 40.9 g, Fiber 1.4 g, Protein 24 g, SaturatedFat 17.8 g, Sodium 467.5 mg, Sugar 4.2 g
CURRIED CHICKEN
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
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 PARMESAN CHICKEN
The golden coating over moist chicken makes people think you fussed.-Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Melt butter in a 13-in. x 9-in. microwave-safe baking dish. In a shallow bowl, combine the next six ingredients. Dredge chicken in butter, then in crumb mixture. Place chicken in the baking dish, with skin side up and thick edges toward the outside. Sprinkle with remaining crumb mixture. Microwave on high 12-15 minutes or until juices run clear and chicken is no long pink, rotating dish occasionally.
Nutrition Facts :
MICROWAVED COCONUT CHICKEN CURRY
Make and share this Microwaved Coconut Chicken Curry recipe from Food.com.
Provided by cookee monster
Categories Curries
Time 28m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix chicken thru cayenne pepper in a microwave safe bowl.
- Cook on high until almost done, 3-5 minutes.
- Stir in coconut milk and tomato paste. Cover with plastic wrap and cook 10-12 minutes stirring a few times.
- Serve over rice.
Nutrition Facts : Calories 246.3, Fat 10.2, SaturatedFat 6.1, Cholesterol 48.4, Sodium 123.2, Carbohydrate 21.9, Fiber 1.1, Sugar 18.7, Protein 17.1
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