Chicken Curry Stir-Fry
Submitted by KBurgerM
Quick microwave chicken curry stir-fry tossed with crunchy peanuts, sweet chutney, coconut, and currants over wild rice. A 35-minute weeknight dinner with zero stovetop cleanup.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minThis clever microwave curry proves you don’t need a wok or a stovetop to get bold, layered flavors on the table fast.
Cubed chicken breast cooks in a curry-spiced sauce right in a casserole dish, then gets loaded up with crunchy peanuts, sweet chutney, shredded coconut, and tiny bursts of currants.
Frozen mixed vegetables go in at the end for color and crunch, and the whole thing lands on a bed of wild rice blend.
It’s retro-cool cooking that actually works, and cleanup is a breeze.
Variations
- Swap peanuts for cashews and add a squeeze of lime for a more Thai-leaning flavor
- Use mango chutney for a sweeter, fruitier curry
- Sub cauliflower rice to keep things lower carb
Kitchen Tips
- Stir halfway through each microwave stage for even cooking; microwaves heat unevenly
- Don’t skip the standing time at the end; the chicken finishes cooking during that rest
- Cut chicken pieces the same size so they cook at the same rate
Ingredients
Directions
Place oil and onion in 2-quart casserole; cover with lid or vented plastic wrap.
Microwave on high 2 minutes.
Add chicken, water, curry powder, salt and pepper; re-cover.
Stirring midway through cooking, microwave on medium high (70%) 5 minutes, or until chicken is no longer pink.
Add peanuts, chutney, coconut, currants and frozen mixed vegetables; re-cover.
Stirring midway through cooking, microwave on high 6 minutes, or until vegetables are crisp tender.
Let stand covered.
Prepare rice according to package microwave directions.
To serve, spoon rice onto serving platter; top with chicken mixture.
Garnish with pepper strips.
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