You know that feeling when you’re staring at your tiny dorm kitchen at 9 PM… and suddenly you’d give anything for your mom’s cooking?
Yeah. I get it.
Living abroad does something weird to you. Back home, you probably didn’t even think twice about weeknight dinners. But now? Now you’re googling “how to cook rice” at midnight because nobody taught you and YouTube videos make it look way harder than it is.
This microwave chicken curry isn’t going to taste exactly like home. Let’s be honest about that. But it’s warm, it’s ready in 15 minutes, and sometimes that’s enough to make you feel a little less alone in your shoebox apartment.
Why This Actually Works for Your Life Right Now
Most recipes assume you have time. Or a full kitchen. Or someone to cook with.
You don’t.
Between classes, work shifts, and trying to figure out how taxes work in a foreign country… cooking feels like one more impossible thing on an already overwhelming list.
So this recipe works because:
- You can make it in your room (if your dorm allows microwaves)
- No fancy equipment needed
- Takes less time than walking to get takeout
- Costs about the same as instant noodles
- Tastes like actual food, not sad bachelor meals
Plus, once you learn this, you can adjust it. Miss the spice levels from home? Add more. Want it milder because your stomach’s been weird from stress? Easy.
What You Actually Need
The basics:
- 1 chicken breast (or 2 thighs, whatever’s cheaper)
- 1 small onion
- 2 cloves garlic
- 1 tablespoon curry powder (the cheap stuff from any grocery store works)
- Half a cup coconut milk (or regular milk if that’s all you have)
- Salt and pepper
- A microwave-safe bowl with a lid
Optional stuff that makes it better:
- A potato, chopped small
- Frozen peas or any vegetable really
- Rice to serve it with
- Hot sauce if you’re feeling homesick for real spice
Don’t stress if you’re missing things. I’ve made this with literally just chicken, curry powder, and milk because it was exam week and I had nothing else. Still worked.
How to Actually Make It
Step 1: Cut your chicken into small pieces. Like, thumbnail-sized. This isn’t about being fancy… smaller pieces just cook faster and more evenly in the microwave.
Step 2: Chop your onion and garlic. Don’t worry about perfect cuts. Nobody’s watching. And honestly? Crying over onions in your tiny kitchen somehow feels cathartic when you’re already feeling emotional about everything else.
Step 3: Throw everything into your microwave-safe bowl. Chicken, onion, garlic, curry powder, a pinch of salt. If you’re adding potato or vegetables, toss those in too. Mix it around a bit with a spoon.
Step 4: Pour in your coconut milk. It should mostly cover everything. Then put the lid on (leave it slightly open so steam can escape).
Step 5: Microwave on high for 5 minutes. Then stir it. Then another 5 minutes. Check if the chicken’s cooked through by cutting the biggest piece. If it’s still pink inside, do another 2-3 minutes.
That’s it.
Seriously. That’s the whole thing.
Making It Feel More Like Home
Here’s where you can get creative. And I mean this… food is one of the few things you can still control when everything else feels out of your hands.
Try adding:
- A squeeze of lime at the end
- Fresh cilantro if you found some (I know it’s expensive, but sometimes it’s worth it)
- A spoonful of yogurt on top
- That specific spice blend your family uses (if someone can mail it to you)
I had a roommate from Kerala who added mustard seeds and curry leaves she grew on our windowsill. Another friend from Bangladesh would throw in a dried red chili. Someone else added garam masala because that’s what made it smell like his grandmother’s kitchen.
Make it yours.
The Real Talk Section
Look… I’m not going to pretend this is restaurant quality. Or that it’ll taste exactly like what you’re craving.
But here’s what it does do:
It gets warm food into your body when you’re too exhausted to function. It costs less than delivery. It takes up barely any space in your mini fridge. And most importantly? It’s something you made yourself, which matters more than you’d think when you’re far from home.
Some nights, I’d make this and video call my family while eating. They’d critique my technique (lovingly). Other times, I’d make extra and share it with the guy down the hall who was also living on instant ramen.
Food doesn’t fix homesickness. But it helps. Even a little bit helps.
Common Problems (And Quick Fixes)
It’s too watery: Next time, use less liquid. Or microwave it uncovered for the last 2 minutes to let some steam escape.
Chicken’s tough: You probably overcooked it. Microwaves vary wildly. Start checking at 8 minutes total next time.
Tastes bland: Add more curry powder. And salt. Seriously, don’t be shy with salt. That’s probably what’s missing.
Smells weird: Some microwaves hold smells from other people’s food (especially in shared dorms). Try wiping it out first. Or just… deal with it. We’ve all been there.
What to Serve It With
Rice is obvious. But if you don’t have rice or a rice cooker:
- Roti (if you found frozen ones at the Indian grocery store)
- Regular bread (don’t judge, it works)
- Plain pasta (weird but I’ve done it)
- Just eat it like soup with a spoon
There’s no rules here. You’re doing your best.
Final Thoughts
Living abroad is hard. Nobody warns you about the small stuff… like how much you’ll miss the specific way your family cooks. Or how cooking alone in a foreign country can feel impossibly lonely sometimes.
But you’re figuring it out. One microwave meal at a time.
And on those really hard days? When you make this curry and it actually turns out decent? That’s a small win. Take it.
You’re doing better than you think.
Got questions? Or your own microwave cooking hacks? I actually want to hear them. We’re all figuring this out together.
