Skip to main content

Microwave Combination Coconut Chicken Curry and Rice

Sometimes you just want a meal in a hurry. A microwave combination oven is a perfect appliance to use when you want an oven result from your meal .
Apart from a brief time in a frying pan for the chicken, this is a one pot meal. It works well cooked in a pyrex or ceramic casserole dish with a lid.

Preheat oven – Fan Bake or  Hot air + MW 180C 200W (or similar)
Slice chicken into strips and place in bowl or ziplock bag. Add curry paste and massage or mix to coat chicken .
Heat frypan and add chicken, leave in pan just long enough to brown on each side and then remove.
In Microwave safe casserole dish with cover place rice, cumin and fennel seeds, coconut cream, water, salt and pepper.
Add pineapple if using.
Place peppers on top and then chicken.
Cover and cook for 15 minutes.
Add beans and continue cooking for 5 more minutes.
Sprinkle with coriander leaves and serve.

Our Products

Ingredients

500gms chicken boneless skinless chicken thighs
1 t cooking oil
½ cup canned pineapple pieces (optional)
½ t cumin seeds
1 cup coconut cream
½ t salt
200gms round green beans topped and tailed and cut in half.
2-3 tablespoons of chopped fresh coriander leaves
Pinch pepper
½ cup water(or pineapple juice for a sweeter result)
½ t fennel seeds
1 cup basmati rice
2 red or yellow peppers slice
2 T yellow or red curry paste