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Chicken Curry & Mustard Seed Rice

with Coconut Chips & Garlic-Butter Naan

35 MIN

4 Servings

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From the Test Kitchen

In this creamy curry, chicken and vegetables are cooked in an aromatic blend of vadouvan curry powder, spicy tomato achaar, and tangy crème fraîche. A base of fluffy white rice (studded with mustard seeds) plus a side of buttery naan will help you soak up every saucy bite.
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Nutrition

PER SERVING
Calories

860 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
4 Pieces Naan Bread
1 cup Long Grain White Rice
2 Bell Peppers
1 Yellow Onion
1 bunch Mint
½ cup Cream
2 Tbsps Tomato Paste
1 oz Garlic & Herb Flavored Butter
¼ cup Tomato Achaar
2 Tbsps Crème Fraîche
1 oz Sweetened Toasted Coconut Chips
2 tsps Vadouvan Curry Powder
1½ tsps Brown & Yellow Mustard Seeds

step-by-step

instructions

Cook Along

1 Make the mustard seed rice

Remove the butter from the refrigerator to soften. If you prefer to use an oven to warm the naan instead of a microwave, preheat the oven to 375°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, mustard seeds, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and medium dice the onion. Pick the mint leaves off the stems.

3 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the curry powder; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Make the curry

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers and diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the tomato paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the cream (shaking the packet before opening) and tomato achaar. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the cooked chicken. Cook, stirring frequently, 30 seconds to 1 minute, or until coated. Turn off the heat. Add the crème fraîche; season with salt and pepper. Stir until thoroughly combined.

5 Make the garlic-butter naan & serve your dish

Meanwhile, if using the microwave, wrap the naan in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the naan in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Carefully spread the softened butter onto the naan. Cut into equal-sized wedges. Serve the mustard seed rice topped with the curry. Garnish with the mint leaves (tearing just before adding) and coconut chips. Serve the garlic-butter naan on the side. Enjoy!