Curry in a Hurry

As Julie Sahni’s recently published book, “Moghul Microwave” set out to prove, the microwave oven can work quite well with Indian cooking. And the results can be fiery hot.

This pineapple chutney, for instance, can be made with a half or a whole chopped jalapeno pepper with seeds (the white membranes attached to the seeds are the hottest part)--with it you can ignite a mild curry into a flaming inferno.

The chicken curry that follows serves eight people with enough for leftovers the next day. To make the dinner more authentic, visit a local Asian or Indian market and pick up a few pappadam wafers for appetizers and Indian chapati (flat whole-wheat bread rounds that puff up when heated) to go with the curry.

After the meal, serve hot black tea that has been steeped with cinnamon sticks and cloves and blended with milk and sugar. Although Americans usually don’t take tea with milk and sugar, it seems essential to an Indian meal. A train trip across India is not complete without thermoses of the stuff delivered to your seat--perhaps to lubricate conversation with other passengers.

CHICKEN CURRY

WITH GOLDEN RAISINS

3 cups chicken broth

2 tablespoons peanut or vegetable oil

2 cloves garlic, minced

2 cups chopped onions

1 cup finely sliced celery

3 tablespoons curry powder

1/4 cup flour

2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes

1 cup golden raisins

1/4 cup chopped cilantro

1 cup roasted unsalted peanuts, coarsely chopped

Pour broth into 4-cup glass measure. Microwave on HIGH (100% power) 6 to 7 minutes. Set aside.

Combine oil, garlic, onions, celery and curry powder in 3-quart microwave-proof casserole. Stir well to mix. Cover tightly with lid or plastic wrap turned back slightly on 1 side. Microwave on HIGH 5 to 7 minutes or until vegetables are tender-crisp, stirring halfway through cooking.

Stir in flour until blended. Slowly stir in broth. Cover again. Microwave on HIGH 6 to 8 minutes or until mixture begins to boil and thicken, stirring once. Stir in chicken and raisins. Cover again. Microwave on HIGH 10 to 12 minutes or until chicken is cooked through, stirring once.

Let stand, covered, 10 minutes. Pass bowls of cilantro and peanuts at table. Makes 8 servings.

Note: Heating chicken broth before adding to curry will speed total cooking time so that dish can be cooked in about 30 minutes.

PINEAPPLE CHUTNEY

1 firm-ripe pineapple (about 3 pounds) or 4 cups drained canned unsweetened chunks

1/2 cup dark brown sugar, packed

1 teaspoon cornstarch

1/4 cup cider vinegar

1 tablespoon finely shredded ginger root

1/2 teaspoon salt

1/2 teaspoon dry mustard

1 jalapeno chile, finely chopped

Remove peel and core from pineapple and cut in 1/2-inch chunks. Place pineapple and brown sugar in 2-quart microwave-proof casserole. Cover tightly with lid or plastic wrap turned back slightly on 1 side. Microwave on HIGH (100% power) 3 minutes.

Mix cornstarch and vinegar in small bowl until smooth. Stir into pineapple. Add ginger root, salt, mustard and jalapeno chile. Cover again. Microwave on HIGH 8 to 10 minutes, stirring after 4 minutes.

Set aside or chill. Serve at room temperature or chilled. Makes 3 cups.

Note: Use jalapeno chile according to taste. For mildest chutney, use half seeded chile or whole chile, seeded. For hottest results, leave seeds in.

FRAGRANT BASMATI

RICE

3 1/2 cups water

2 cups basmati rice

1/2 teaspoon salt, optional

Combine water, rice and salt in 3-quart microwave-proof casserole. Cover tightly with lid or plastic wrap turned back slightly on 1 side. Microwave on HIGH (100% power) 8 to 10 minutes or until boiling. Then cook on MEDIUM (50% power) 10 to 12 minutes or until most of water is absorbed and rice is tender.

Let stand, covered, at least 5 minutes. Makes 6 cups.