Easy Chicken Curry Recipe – Microwave Indian Dinner with Basmati Rice

Last Updated on 5 months ago by Neha Deshmukh

Easy Chicken Curry Recipe – Microwave Indian Dinner with Basmati Rice

Hey everyone! If you’re anything like me, sometimes a craving for a delicious, comforting Indian curry hits, but the thought of a long cooking process just doesn’t feel appealing. Well, I have the solution! This easy chicken curry recipe is made in the microwave, and it’s ready in under 30 minutes. Seriously. It’s perfect for busy weeknights when you want something flavorful and satisfying without spending hours in the kitchen. I first made this when I was a student and needed a quick, tasty meal – and it’s been a lifesaver ever since!

Why You’ll Love This Recipe

This microwave chicken curry is a game-changer. It’s unbelievably quick and easy, requires minimal cleanup, and delivers all the authentic flavors you crave. Plus, it’s a fantastic way to enjoy a homemade Indian meal even when you’re short on time. It’s a perfect introduction to Indian cooking for beginners, too!

Ingredients

Here’s what you’ll need to make this delightful curry:

• 250gm chicken thighs, cut into medium pieces
• 1 tablespoon oil
• 1 large onion, sliced
• 2 medium tomatoes, chopped
• ¼ tsp turmeric powder
• ½ tsp red chili powder (adjust to your spice preference!)
• 1 heaped teaspoon coriander powder
• ¼ tsp fennel powder
• ¼ tsp cumin powder
• ¼ tsp garam masala powder
• Salt to taste
• 1 cup basmati rice
• 2 cups water (for rice)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Basmati Rice: I always use basmati rice for Indian curries. It’s fragrant, fluffy, and has a lovely texture that complements the curry perfectly.
• Fennel Powder: This might be a new one for some of you! Fennel powder (saunf) is used in a lot of North Indian cooking, especially in richer curries. It adds a subtle sweetness and depth of flavor that’s just incredible. If you can find it, definitely use it!
• Microwave Convenience: Don’t underestimate the power of the microwave here! It really does cook the chicken beautifully and keeps everything moist. It’s a total time-saver.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a microwave-safe bowl, add the oil and sliced onions. Microwave uncovered for 3 minutes. This softens the onions beautifully.
2. Next, add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, fennel powder, and cumin powder. Microwave for 5 minutes, then give everything a good stir. The kitchen will start to smell amazing!
3. Now, mix in the chicken pieces, salt, and ½ cup water. Cover the bowl and microwave for 15 minutes. This is where the magic happens!
4. Remove the bowl carefully (it will be hot!). Sprinkle the garam masala over the chicken, and add another ½ cup water. Microwave uncovered for 3 minutes. Let it rest for 5 minutes before serving – this allows the flavors to meld together.
5. While the curry is resting, let’s get the rice going. Rinse 1 cup of basmati rice and soak it for 30 minutes. Combine the soaked rice with 2 cups of water in a separate microwave-safe bowl. Microwave covered for 12 minutes. Let it stand for 5 minutes, then fluff with a fork.

Expert Tips

• Don’t skip the resting time! It really makes a difference in the flavor and texture of the curry.
• If you’re using a less powerful microwave, you might need to add a minute or two to the cooking times.
• For a richer flavor, you can add a tablespoon of yogurt to the curry along with the chicken.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces and use vegetable broth instead of water. It’s just as delicious! My friend, Sarah, loves making this with chickpeas.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: Adjust the amount of red chili powder to suit your taste. I usually use ½ tsp for a mild-medium spice level.
• Quick Weeknight Meal: This is already a quick weeknight meal, but you can speed things up even more by using pre-chopped vegetables.

Serving Suggestions

Serve this warm chicken curry alongside the fragrant basmati rice. A dollop of plain yogurt and a sprinkle of fresh cilantro are the perfect finishing touches. A side of naan bread is also amazing for soaking up all that delicious sauce!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• Can I use chicken breast instead of thighs? You can, but chicken thighs stay much more tender and juicy in the microwave. If you use breast, reduce the cooking time slightly to prevent it from drying out.
• What if I don’t have fennel powder? If you can’t find fennel powder, you can omit it, but it does add a unique flavor. A pinch of anise seed powder can be a substitute, but use it sparingly.
• Can this be made in a pressure cooker or on the stovetop? Absolutely! You can easily adapt this recipe for a pressure cooker or stovetop. Just adjust the cooking times accordingly.
• How can I adjust the thickness of the curry? If you want a thicker curry, remove the lid during the last few minutes of cooking to allow some of the liquid to evaporate. You can also add a teaspoon of cornstarch mixed with a little water.
• What is the best way to reheat leftover chicken curry? Reheat gently in the microwave or on the stovetop until warmed through. Adding a splash of water can help prevent it from drying out.

Enjoy! I hope you love this easy microwave chicken curry as much as I do. Let me know in the comments how it turns out for you!