Microwaved Coconut Chicken Curry Food

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.

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.

VEGETABLE CURRY (MICROWAVE)

Steps:

• Place onion and curry paste in 3 ltr casserole dish.
• Cook on full power 2 minutes.
• Add vegetables, chick peas, coconut milk, lemon juice and soy sauce.
• Cook full power 6-8 minutes.
• Sprinkle with chopped nuts.
• Serve with jasmine rice.

COCONUT CHICKEN CURRY - CROCK POT

Steps:

• Heat oil in a medium fry pan.
• Add chicken breasts and brown on both sides.
• Place potatoes and onion in crock pot.
• Place chicken breasts on top.
• Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
• Add to crock pot.
• Cover and cook on low 6 to 8 hours.
• One half hour before serving, add peas on top of chicken mixture.
• Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
• Serve over rice or Asian noodles, if desired.

CHICKEN CURRY AND NOODLES (MICROWAVE)

Steps:

• Prepare noodle by putting a bowl of boiling water to loosen.
• Slice chicken into strips.
• Place coconut cream, Thai curry paste,lemon juice & rind into a microwave safe bowl and cook (750W) for 1 minute. Remove and add the.
• chicken,capsicum, onion, zucchini, snow peas, chicken stock and seasoning to taste,.
• Cook in micowave for 8 minutes.
• When cooked add drained noodles and cook again for 1-2 minutes.
• Remove and garnish with bean shoots and spring onions to serve.

MICRONESIAN COCONUT CHICKEN CURRY

Steps:

• In a frying pan, fry the cut chicken until light brown. Next, fry potatoes and carrots, then set aside.
• In a sauce pan, saute garlic, onions and ginger in cooking oil for 2 minutes.
• Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
• Add potatoes, carrots, red and green bell peppers and continue to simmer for another 5 minutes or until soft.
• Add salt and pepper to taste.
• Serve hot with steamed rice.

MICROWAVED COCONUT CHICKEN CURRY

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.