Curry imparts a rich, exotic flavor to chicken and other foods. Originally from India, curry now finds its way into a number of ethnic cuisines, including Thai and Japanese. Cooking chicken curry in the microwave is quick, nutritious and preserves the delicate juices of the chicken, and leaves it tender and flavorful. If you want to add vegetables to this curry recipe, microwave them first to soften before adding the chicken. Have plenty of hot, steamed rice to serve with this savory dish.
Melt the butter in a large microwave-safe bowl or casserole dish with a lid on high for about 30 seconds. Add the chicken to the bowl and stir to coat. Cover with the lid and microwave on medium for eight minutes.
Whisk together the curry powder, half-and-half, basil, cilantro and soy sauce in a small bowl until blended.
Pour over cooked chicken, cover and microwave on medium for an additional three to four minutes. Season with salt and pepper to taste.
Serve over steamed rice. Garnish with chopped parsley.
For a richer sauce, substitute coconut milk for the half-and-half. For a more nutritious meal, increase butter to 4 tbsp., add 1/2 cup chopped onions, 1 cup chopped carrots, 1 cup chopped red peppers and 1 cup diced potatoes to the bowl, cover and microwave on high for three to five minutes before adding the chicken.
You may substitute twice as much curry paste for the curry powder in this recipe. Serve with garnishes such as golden raisins, chopped apples, coconut and chutney for added flavor.
Depending on the power of your microwave, chicken may need to be microwaved for a few minutes longer in order to become thoroughly cooked. The inside meat should be void of any pink color.