Microwave green chicken curry recipe – a spicy and minty chicken curry, very easy to prepare, good for health and low on carb too.
A convection microwave is required for this recipe.
Chicken (curry cut): 700 g
Cilantro leaves : 1 fresh bunch
Mint leaves : 1 fresh bunch
Ginger grated: 1 tbsp
Garlic minced: 1 tsp
Onion (minced): 1 big
Green chillies (chopped) : 1 tsp
Black pepper powder : 1 tsp
Cumin powder: 1 tsp
Coconut milk : 1 cup
Lemon juice : 1 tbsp
Oil : 1 tbsp
Salt to taste
Method to prepare:
Wash and clean the chicken pieces, rub salt and lemon juice over the pieces of chicken and marinate for 30 minutes.
Meanwhile wash and clean the cilantro leaves (use the stem as it is full of flavour) and chop them. Tear the mint leaves (discard the stem) and mix it with cilantro leaves and blend them together with chopped green chillies, ginger and garlic to a smooth paste. Add salt and keep aside.
In a big microwave safe dish mix the chicken pieces with cilantro – mint paste, add the black pepper powder, cumin powder and add little oil if requires.
Mix it thoroughly, and keep it aside for 15 -20 minutes
In a small microwave safe dish, mix the oil, little salt and minced onion and fry for 5-7 minutes on micro low. Adding the salt while frying onions will quickly brown the onions.
Add the coconut milk to the chicken , spread the fried onions over it and cover the dish with a parchment paper or micro safe lid.
Cook on micro high for 10 – 15 minutes.
Serve the hot microwave green chicken curry with roti / paratha or with steamed rice.
I am sending this recipe of microwave green chicken curry to the event – MEC curries and gravies.
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