Microwave chicken curry

By Drum Digital
15 January 2014

Only 15 minutes to cook.

Serve 4

Preparation time: 15 min

Cooking time: 15 min

30 ml (2 T) oil

2 onions, sliced

1 tomato, diced

5 garlic cloves, chopped

15 ml (1 T) ginger paste

10 ml (2 t) ground coriander

5 ml (1 t) ground cumin

2 ml (½ t) turmeric

2 ml (½ t) chilli powder

10 ml (2 t) roasted masala

4 boneless chicken breasts, cubed

375 ml (1 ½ c) water

2 green chillies, finely chopped (optional)

1        Mix the oil and onions in a microwave-proof bowl and microwave for 3 minutes on full power.

2        Grind the cooked onions to a smooth paste with a mortar and pestle and set aside. Grind the tomato, garlic and ginger to a smooth paste with the mortar and pestle.

3        Mix the two pastes in a microwave-proof bowl and microwave for 3 minutes. Mix in the spices and chicken cubes and microwave for a further 2 minutes. Stir in the water and microwave for another 5 minutes or until the chicken is cooked.

4        Stir in green chillies (if using) for more intense heat and serve with naan bread or rice and plain yoghurt.

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