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Steam-roasted Curry Chicken Breast

Japanes Title

Sub Title

Equipment

Donabe steam-roaster, "Tochinsai"

Servings

2 as an appetizer

Ingredients

  • 8 oz (240g) chicken breast
Marinade
  • 1 small clove garlic, grated
  • 1/4 teaspoon ginger powder (or 1/2 teaspoon grated ginger)
  • 1 teaspoon cumin seeds
  • 1 teaspoon cayenne pepper
  • 2 teaspoons curry powder
  • 2 tablespoons honey
  • 4 tablespoons light color soy sauce ("usukuchi shoyu")
  • some julienned scallion for garnish
  • optional condiments: lemon wedges, greek yogurt, etc.

Procedure

  1. In a bowl, whisk together all the ingredients for the marinade.
  2. Put chicken breasts in a re-sealable plastic bag and add the marinade. Make sure the marinade coats the chicken evenly. Tightly seal the bag and refrigerate for 2-3 hours (or at least 30 minutes). Take the bag out of refrigerator 30 minutes before cooking.
  3. Fill water in the lid for at least 1 minute and drain.
  4. Remove the chicken from the bag. (Discard the marinade.) Set a grate (black-side up) in "Tochinsai", and place the chicken on the grate.
  5. Cover with lid, and cook in the microwave for 5-6 minutes or until it is just cooked through. Let it rest (with the lid on) for 2-3 minutes.
  6. Slice the chicken and serve with some scallion slices.
  • The suggested cooking time is for 700-watt microwave. For higher cooking power microwave, cook for less time.
  • You can pre-heat the heating grate (black-side up) in “Tochinsai” (with no lid) for 2-3 minutes in microwave for extra sizzling effect for the chicken.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml