Tired of the same old curries? Then give this flavour-packed chicken and coconut Sri Lankan curry a go. Best of all, it's made in just one-pot in the microwave, so you can spend less time washing up.
25m preparation Time | 40m cooking time | Serves 4
Ingredients
200g basmati rice
500ml (2 cups) boiling water
Pinch of salt
2 tsp sweet paprika
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
½ tsp ground black pepper
¼ tsp chilli powder
40g ghee or butter
1 large brown onion, halved, thinly sliced
8 fresh curry leaves
3 garlic cloves, crushed
2 long fresh green chillies, deseeded, finely chopped
2cm piece fresh ginger, peeled and finely grated
2 tsp tomato paste
600g Free Range Chicken Thigh, trimmed, cut in 3cm pieces
250ml (1 cup) coconut milk
2 tomatoes, each cut in eight wedges
Fresh coriander, to serve
Pappadums, to serve
Instructions
Place rice in a large deep 3 litre (12 cup) microwave-safe bowl. Add the boiling water and some salt. Cover with plastic wrap and vent. Place dish in the microwave. Use the SENSOR COOK MENU instructions (see notes). Choose the weight of the rice, in this case 0.2kg, and press start (this should take about 25 minutes). After cooking, fluff with a fork to separate the grains. Re-cover and set aside to keep warm.
Place paprika, ground coriander, cumin, turmeric, pepper and chilli powder in a 2.5 litre (10 cup) microwave-safe dish. Cover, microwave on 100%, stirring halfway through for 1 minute, or until aromatic.
Add ghee or butter, onion, curry leaves, garlic, green chilli, ginger and tomato paste. Stir until well combined. Cover, microwave on 100%, for about 5 minutes or until aromatic and the onion is soft.
Add chicken to the spice mixture and stir to combine. Stir in coconut milk. Cover, microwave on P-70, stirring halfway through, for 10 minutes. Add the tomatoes. Microwave for 5 minutes or until chicken is cooked through. Season well. Top with coriander. Serve with rice and pappadums
Disclaimer: All microwaves are different so cooking times may vary.
