A no-water chicken curry perfect for summer. This exquisite curry is incredibly easy to make using just your microwave, packed with the concentrated flavors of chicken and tomatoes. Highly recommended for hot days as it requires no stovetop cooking.
Ingredients
Main Ingredients (2 servings)
- 2 Tomatoes
- 1/2 Onion
- 250g Chicken Thigh
Seasonings
- 2 blocks Curry Roux
- 1 tsp Grated Garlic
- 1 tsp Grated Ginger
- [A] 1/2 tbsp Sugar
- [A] 1/2 tbsp Worcestershire Sauce
- 20g Butter
Steps
- Cut 2 Tomatoes in half and remove the core.
- Make a cut in the center of each tomato half and place them in a microwave-safe dish. (This is the key!) Cutting the tomatoes prevents them from bursting during heating, allowing the skins to peel off cleanly.
- Cover the microwave-safe dish with plastic wrap and heat in a 600W microwave for 4 minutes.
- Peel the skins off the heated tomatoes.
- Mash the peeled tomatoes with a fork.
- Peel and thinly slice 1/2 Onion, then place in a separate microwave-safe dish.
- Pierce 250g Chicken Thigh in a few spots and cut into bite-sized pieces. Place the chicken on top of the onions in the microwave-safe dish.
- Add 1 tsp Grated Garlic, 1 tsp Grated Ginger, and 2 blocks of finely chopped Curry Roux to the same microwave-safe dish.
- Loosely cover with plastic wrap and heat in a 600W microwave for 8 minutes.
- After heating, stir well to melt the roux and combine everything.
- If the curry is not thick enough, heat in the microwave without plastic wrap to evaporate moisture and thicken.
- Add 1/2 tbsp Sugar and 1/2 tbsp Worcestershire Sauce and mix well.
- Finish by adding 20g Butter and stir until melted and incorporated.
- Prepare freshly cooked rice and a plate, then serve the curry. Sprinkle with dried parsley if desired.
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