Total Time
Prep 10 mins
Cook 9 mins

I found this recipe in Light & Tasty Taste of Home magazine.

Ingredients Nutrition


  1. Place the chicken in a microwave-safe dish coated with non-stick cooking spray.
  2. Combine the onion, juices, soy sauce, curry powder, cumin, and poultry seasoning; pour over chicken.
  3. Cover and microwave on high for 3 minutes; turn chicken over. Cover and microwave 2-4 minutes longer or until chicken is no longer pink and a meat thermometer reads 180 degrees. Remove chicken and let stand for 1-2 minutes.
  4. Combine cornstarch and water until smooth; stir into cooking juices. Microwave, uncovered, on highfor 1 to 1-1/2 minutes or until thickened, stirring every 30 seconds. Serve over chicken.


Most Helpful

This was just posted in a magazine again so I gave it a while - the curry citrus is a wonderful flavor and was very easy to put together. Served over white rice. I was using boned chicken thighs and had them in the microwave for half an hour and they still weren't 180 degrees... if I use the boned version again I'd use the oven. The curry sauce would be great with boneless chicken breasts too I'm sure!

Brooke the Cook in WI December 29, 2011

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