Microwave Chicken Curry

Microwave Chicken Curry

courtesy of George Duran and Food Network

(Couldn't find a good picture of this dish, so you get George until I take one)

• 2 tablespoons Indian curry paste
• 3 tablespoons olive oil
• 4 boneless, skinless chicken breasts, cut into strips
• 1/2 bunch basil, leaves chopped
• 1/2 bunch cilantro, leaves chopped
• 2 (13.5-ounce) cans coconut milk
• 2 tablespoons soy sauce
• Kosher salt
• Freshly ground black pepper
• Steamed rice, to serve
• Paprika, for garnish
• 1 scallion, thinly sliced, for garnish

Directions

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.

Note to Self: This is one of my all-time favorite go-to dishes. It's fast, easy and I usually have everything on hand. I was pretty skeptical at first because I HATE microwaved chicken. But this dish is D-Lish! I've been making it for several years now and still love it everytime I make it. You can easily adjust the heat by putting in more or less red curry paste.