Micro Curried Chicken
A quick and flavorful micro-curry with tender chicken, aromatic spices, and a creamy sauce, perfect for busy weeknights and lovers of bold, comforting flavors.
Ingredients
Instructions
- Place onion and garlic in a 1 3/4-quart casserole dish.
- Cook covered for 2 minutes on High until onion is tender.
- Stir in flour, curry powder, bouillon granules, and red pepper.
- Add milk all at once.
- Cook uncovered on High for 5 minutes until mixture thickens and bubbles, stirring twice.
- Stir in cooked chicken.
- Cook for 2 minutes more.
- Serve over hot cooked rice with chopped peanuts and sliced green onions.
Tips & Substitutions
For a thicker sauce, consider adding a bit more flour or letting it cook longer. If you want a milder flavor, reduce the curry powder. You can substitute the cooked chicken with shredded rotisserie chicken or even tofu for a vegetarian option. For a different twist, try incorporating additional vegetables like peas or bell peppers.
Serving Suggestions
Serve the micro curried chicken over hot cooked rice and top with chopped peanuts and sliced green onions for added crunch and flavor. This dish pairs beautifully with a side of Milligatawny Soup or a fresh green salad. For a complete meal, consider adding a fruit chutney.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on medium power, stirring occasionally, until heated through. You may need to add a splash of milk to loosen the sauce if it thickens too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Micro Curried Chicken contains roughly 1209 calories, with 32g protein, 190g carbohydrates, and 38g fat. It is an excellent source of iron (73% of the Daily Value), protein (65% of the Daily Value), and dietary fiber (63% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 2157mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chicken instead of cooked?
Yes, you can use fresh chicken. Just sauté it in the casserole dish before adding the onion and garlic, cooking until it's no longer pink. Adjust the cooking time accordingly to ensure the chicken is fully cooked.
What can I use instead of curry powder?
If you don't have curry powder, you can create a substitute by combining turmeric, cumin, and coriander. Adjust the ratios to suit your taste. Alternatively, try a premade curry paste if you prefer a more intense flavor.
Is this recipe suitable for meal prep?
Absolutely! This dish reheats well and can be made ahead of time. Just store it in individual portions for easy meals throughout the week. Pair with rice just before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).