Microwaved Coconut Chicken Curry

Satisfy your curry cravings in record time with this bold and creamy Microwaved Coconut Chicken Curry! Bursting with rich flavors, this quick recipe combines tender chicken pieces simmered in a fragrant blend of coconut milk, curry powder, garlic, and ginger—all prepared conveniently in the microwave. Perfect for busy weeknights, this dish takes just 25 minutes from start to finish, including prep, and serves up mouthwatering results without the need for stovetop cooking. Pair it with fluffy rice or warm naan bread for a complete, comforting meal, and finish with a sprinkle of fresh cilantro for an extra pop of color and aroma. Simplify dinnertime without sacrificing taste with this exotic yet accessible curry recipe!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 cup Coconut milk
• 2 teaspoons Curry powder
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 medium Onion, finely chopped
• 2 tablespoons Tomato paste
• 1 tablespoon Vegetable oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped (optional for garnish)
• 2 cups Cooked rice or naan bread (for serving)

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and set aside.

Step 2

In a large, microwave-safe bowl, combine the vegetable oil, chopped onion, minced garlic, and grated ginger. Microwave on high for 2 minutes, stirring halfway through, until the onions are softened.

Step 3

Add the curry powder and tomato paste to the bowl, stirring to form a paste. Microwave for an additional 1 minute to toast the spices and enhance the flavor.

Step 4

Pour in the coconut milk, and stir to combine with the spice paste. Season with salt and black pepper.

Step 5

Add the chicken pieces to the bowl, ensuring they are fully submerged in the curry mixture. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.

Step 6

Microwave on high for 8-10 minutes, stopping every 3 minutes to stir the curry and ensure even cooking. Check that the chicken is fully cooked (internal temperature of 165°F/74°C) before proceeding.

Step 7

Once cooked, carefully remove the bowl from the microwave (it will be hot!) and let it sit for 2-3 minutes so the flavors can meld together.

Step 8

Garnish with chopped fresh cilantro, if desired, and serve hot over cooked rice or alongside naan bread.

Nutrition Facts

Serving size	1167 grams (1167.0g)

Amount per serving	% Daily Value*
Calories	1406

Total Fat 27.50g	35%
Saturated Fat 5.90g	30%
Polyunsaturated Fat 8.40g
Cholesterol 296mg	99%
Sodium 4044mg	176%
Total Carbohydrate 160.70g	58%
Dietary Fiber 5.30g	19%
Total Sugars 25.90g
Protein 122.60g	245%

Vitamin D 4IU	18%
Calcium 134mg	10%
Iron 11mg	61%
Potassium 1797mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.9%

Protein: 35.5%

Carbs: 46.6%