Microwave Fat-Burning Morning Curry
A chicken curry you can make with nothing but a microwave — no knife, no cutting board, no stove. Using canned yakitori along with its sauce lets the smoky char-grilled aroma and savory depth melt into the curry, giving it a richness you'd never expect from microwave cooking. Swapping curry roux for curry powder cuts carbs, fat, and sodium, while the spices warm your body and boost your metabolism — a high-protein, low-fat curry perfect for breakfast. Finish it off with a soft-poached egg made in the microwave in just 40 seconds.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Crack the egg into a small heatproof container. Pierce the yolk in 1-2 spots to prevent it from bursting during heating.
7:50~1 minPour 2 tablespoons of water over the egg.
Microwave at 600W for 40 seconds without covering with plastic wrap.
8:20~1 minOnce heated, drain off the remaining water and the soft-poached egg is done.
Put the entire can of yakitori (sauce flavor), sauce and all, into a heatproof bowl.
11:02~1 minAdd 1/2 can of canned tomatoes.
Add the curry powder, granulated consommé, and Worcestershire sauce.
Mix everything well, cover loosely with plastic wrap, and microwave at 600W for 3 minutes.
17:47~3 minRemove the plastic wrap and stir everything well.
This time microwave at 600W for another 1 minute without plastic wrap, then stir to finish the curry.
18:30~1 minServe the rice in a bowl and spoon the curry alongside it.
Finally, top with the soft-poached egg in the center. Sprinkle with garam masala or cardamom powder if you like for a more authentic flavor.
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