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Exotic Chicken Curry

  • 25 mins
  • Easy
  • Gluten-freeSpicyLactose-free
  • Microwave



Prepare a delicious chicken curry in your Inverter Microwave in less than 30 min.




Preheat your Inverter Microwave with the grill function for 4 minutes.


Cut the chicken breast fillets into strips and place them into a microwave tray. Sprinkle some oil over the chicken.


Place the microwave tray into the Inverter Microwave and turn on the Grill Function on the highest power and cook for 5 minutes.


Chop the Kaffir lime leaves and chilli finely. Peel the red onions, halve and cut them into thin strips. Remove the outer leaves of the lemon grass and then cut into very fine rings. Peel the carrot and cut it into very thin slices. Clean the peas and cut the ends if neccessary. Give all cut vegetables including the fish sauce, palm sugar and chicken into a bowl that can be used in the microwave and stir everything.
Optional: add pineapple pieces if you like.


Mix the coconut milk and cream with the curry paste and add into the bowl.


Place the bowl into the Inverter Microwave and cook the curry for 7 to 9 minutes on 600 Watt Microwave Power


Divide the curry into bowls or deep plates and add the chopped coriander leaves on top. Optional: Serve with rice


Exotic Chicken Curry

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Adjust Servings:
2 tablespoons yellow curry paste
400g chicken breast fillet
250ml coconut milk
50g coconut cream
2 tablespoons fish sauce
1 teaspoon palm sugar
2 stalks lemongrass
4 kaffir lime leaves
2 red onions
200g mangetout
100g green peas
100g sugar snap peas
50g coriander
1 red chilli
1 carrot
Optional: pineapple
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