Recipe: Coconut Curried Chicken (microwave)

COCONUT CURRIED CHICKEN

1 lb. boneless, skinless chicken breasts
2 tsp. vegetable oil
2 Tbsp. curry powder
3 garlic cloves
1 small onion
1 tsp. fresh ginger
1/8 tsp. cayenne pepper
1/2 cup canned light coconut milk
1 Tbsp. canned tomato paste
1/2 tsp. salt
hot cooked rice (optional, to serve)
1 tablespoon chopped fresh cilantro (optional garnish)

In 2-quart microwave-safe dish, stir chicken (3-4 breasts, cut into bite-size pieces) with oil until good and greasy. Stir in curry powder, minced garlic, chopped onion, chopped ginger and cayenne.

Microwave 3-5 minutes, stirring several times, until spices are fragrant and chicken is almost cooked through.

Spread chicken to sides of dish; mix coconut milk and tomato paste in middle. Mix thoroughly into chicken; cover tightly with plastic wrap.

Microwave 10-12 minutes, stirring several times, until sauce thickens and flavors are blended. Stir in salt.

If desired, serve over rice to soak up the sauce and top with 1 tablespoon chopped fresh cilantro.

Servings: 4
Source: A Man, a Can, a Microwave by David Joachim and the editors of Men's Health magazine