2 (7-ounce) boneless, skinless chicken breasts

1 teaspoon or to taste curry powder

2 teaspoons lemon juice

¼ cup plain yogurt

½ cup coconut milk

• Rinse the chicken breasts under cold, running water and pat dry with paper towels. Cut 4 diagonal slits on the top side of each chicken breast, being careful not to cut completely through the meat. Turn the breasts over and make 2 to 3 diagonal cuts, again being careful not to cut completely through the meat.

• Mix the curry powder and lemon juice into the yogurt. Rub the yogurt mixture thoroughly over the chicken breasts so that the yogurt fills the cut areas. Place the breasts in a bowl or plastic container, seal or cover with plastic wrap, and refrigerate overnight.

• Remove the marinated chicken from the refrigerator and cut into cubes. Place the chicken cubes in a microwave-safe casserole dish. Add the coconut milk. Cover the dish with plastic wrap. Microwave on high heat for 5 minutes.

• Uncover the chicken and microwave for 1 to 3 more minutes, until the chicken breasts are cooked but still tender.

Potato Cooking Times

The time it takes to cook a potato in the microwave can vary quite a bit, depending on the size of the potato and the strength of your microwave. To be safe, cook the potato on high heat for 3 minutes, check it with a fork, and then continue cooking in 2-minute segments as required. The potato is cooked when it is tender and can easily be pierced with a fork. The skin may also be slightly wrinkled.