Recipe by D. Todd Miller
I adapted this from Food Network's Microwave Chicken Curry. After much trial-and-error, I think I have improved their recipe significantly.
Top Review by Sweetiebarbara
This was nice. I was not crazy about how the chicken chunks turned out, and felt that they would have been better sauted in sesame/peanut oil. The sauce was very thin, so I added corn starch to thicken. The sauce was very tasty, quite wonderful, in fact. We will definitely use the sauce again, and perhaps saute the meat lightly in peanut oil. My husband loved it. We had it with rice and broccoli. Todd explained to me that he posted this recipe because so many students in dorms have only microwave access (and few foods come out of the microwave successfully). So, they can get an order of rice from the local Chinese place and have a nice, hot, homemade meal. Made for Fall 2006 PAC.
- 3 tablespoons indian curry paste
- 3 tablespoons olive oil
- 1 tablespoon peanut butter
- 4 boneless skinless chicken breasts, cut into large chunks
- 1⁄2 bunch basil leaves, chopped
- 1⁄2 bunch cilantro leaf, chopped
- 2 (13 -14 ounce) cans coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon light brown sugar (optional)
- fresh ground black pepper
- 3 cups cooked white rice
Directions See How It's Made
- In a large microwave safe pot with a lid, mix together curry paste, oil, and peanut butter. Cover and microwave on high for 2 minutes. Add chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes.
- Add basil, cilantro, coconut milk, soy sauce, and brown sugar and season with salt and pepper. Stir to mix very well, cover it, and microwave on medium for 4 minutes. Stir again, cover, and let it rest for 3 to 4 minutes.
- Serve hot over white rice.