Fancy a tasty curry, but don't want to slave over the hob in the summer heat? Try this super tasty, full of flavour curry that you cook in the microwave. It's easy yo make and packs the curry punch you crave!
Ingredients
- 1 onion
- 2 garlic cloves
- 1 medium-large green chilli
- 3cm piece of ginger
- 1 tbsp tomato purée
- 2 tbsp flavourless oil or butter
- 2 tbsp garam masala
- 700g chicken thighs, skinless and boneless
- 2 ripe tomatoes
- 3 tbsp (about 45g) creamed coconut
- few sprigs of coriander
To serve
- 2 x packs microwave rice
- poppadoms, if you like
Method
- Finely chop 1 onion and 2 garlic cloves. Halve and remove the seeds of 1 medium-large green chilli, then finely chop. Peel and finely grate a 3cm ginger piece.
- Place them all in a large microwave-safe bowl and mix in 1 tbsp tomato purée, 2 tbsp flavourless oil or butter, and 2 tbsp garam masala. Season well. Cover and microwave for 5 minutes, or until the onion has softened.
- Meanwhile, boil the kettle.
- Cut 700g skinless and boneless chicken thighs into 3cm chunks. Cut 2 tomatoes into 8 wedges.
- Remove the bowl from the microwave, then stir in the chopped chicken, tomato, 3 tbsp creamed coconut and 175ml just-boiled water.
- Cover and return to the microwave for 10 minutes, stirring halfway through.
- Check it at 10 minutes, and if it isn’t cooked properly, microwave for another 2-3 minutes, or until the chicken is cooked through.
- Roughly chop a few coriander sprigs, scatter it over the chicken and serve on hot, microwaved rice, with poppadoms.