Quick buttery curry chickeny pasta in the microwave

I’ve only made this quick, delicious treat a couple of times and the optimal cook time for the pasta is yet to be determined. I would guess it is between 12 and 15 minutes, depending on the microwave.

Quick buttery curry chickeny pasta in the microwave

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1/4 to 1/2 cup chopped fresh yellow or white onion
  • 3 Tablespoons butter
  • 4 teaspoons chicken broth base powder
  • 2 teaspoons curry powder
  • 1/2 to 1 cup chopped pre-cooked chicken (or other protein source of choice)
  • 1 cup orzo pasta (these are the small, almond-shaped pastas used in Rice-a-roni)
  • 2 cups water
  • Optionally, add peas or carrot slices


  1. Place 1/4 to 1/2 cup chopped onion and 3 Tablespoons butter in microwave safe bowl
  2. Microwave onions on high for 1 minute. Stir and cook 1 or more additional minutes, as desired, in 1 minute increments.
  3. Remove bowl from microwave onto heat-safe surface.
  4. If using a glass bowl please let it cool down before adding cold water. The change in temperature can cause the glass to shatter in a spectacular and dangerous manner.
  5. Stir in 4 teaspoons chicken broth powder, 2 teaspoons curry powder, 1/2 to 1 cup chopped pre-cooked chicken, and 1 cup orzo pasta.
  6. Stir in 2 cups of water. (Make sure glass bowls have cooled before adding!)
  7. Place a plate over the top of your bowl.
  8. Microwave on high for about 12 minutes and check. Microwave ovens vary in how quickly they cook food. Better safe than sorry. If you added more chicken, the corn and/ or peas then cooking time will be longer, up to about 22 minutes.
  9. Using hot pads, remove bowl from microwave, remove plate, stir, and check pasta for done-ness. The water should be absorbed, the pasta plump, and you should be able to easily cut an orzo piece in half with a fork or spoon. Stir.
  10. Cook additional minutes, as needed, up to about 22 minutes total cook time, or until water is all absorbed and orzo is plump and tender.
  11. Using hot pads, remove bowl from microwave and allow to sit, covered, for 5 to 10 minutes.
  12. Eat it up; yum!


Normally I don’t suggest any particular brand of any product, but here I make an exception. After many years of trying different curry powders and powdered chicken broth bases I happened across two that I like immensely: Sun Brand Madras curry powder, by Merwanjee Poonjiajee & Sons Private Ltd, which I initially found at Safeway but my husband now buys it for me in bulk online, and Orrington Farms Chicken Broth Base and Seasoning, which I found at our local Walmart.

The Sun Brand curry powder has a pleasant, gentle yet complex, warm combo of spices that blend and compliment each other, without one or two dominating the others and that is amenable to a variety of dishes. Their use of ginger is ginger and the fenugreek is discernible, but not overpowering.  A favorite curry powder is a highly subjective and personal matter, but if you haven’t tried the Sun Madras it is worth a try. It eclipsed my previous favorite by several magnitudes of enjoyment. As to the Orrington Farms chicken broth, I haven’t tried their other products, but the chicken plainly tastes like the broth I get when I cook chicken and isn’t hiding behind a bunch of salt or filler. It’s the first and only powdered chicken broth I’ve ever tried that I would willingly eat by itself as a cup of soup. I receive no product, compensation, or consideration for these product endorsements, but I’d be totally willing to do so. 🙂

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