Chicken & Curry Mustard with Carrot & Currant Rice
Customer Favorite

Chicken & Curry Mustard

with Carrot & Currant Rice

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 590 Cals/serving
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In this dish, you’ll bloom fragrant vadouvan curry powder with a touch of vinegar—an easy technique that helps release the flavors of the spices—before mixing it with creamy mayonnaise and tangy mustard. It’s perfect for drizzling over our seared chicken and jasmine rice, studded with bites of tender carrots and sweet currants.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel the carrots; quarter lengthwise, then thinly slice crosswise. 

Cook the carrots & rice:
2 Cook the carrots & rice:

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced carrots; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice, currants, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice and carrots are tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Prepare the scallions & start the sauce:
3 Prepare the scallions & start the sauce:

While the carrots and rice cook, thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium bowl, combine the vinegar and curry powder. Set aside to steep (or bloom), at least 10 minutes. 

Cook the chicken:
4 Cook the chicken:

While the carrots and rice continue to cook, pat the chicken dry with paper towels. Season with salt and pepper. In a medium 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. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. 

Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

Add the mayonnaise and mustard to the bowl of steeped curry powder. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken over the cooked carrots and rice. Drizzle with the sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel the carrots; quarter lengthwise, then thinly slice crosswise. 

2 Cook the carrots & rice:

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced carrots; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice, currants, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice and carrots are tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook the carrots & rice:
Prepare the scallions & start the sauce:
3 Prepare the scallions & start the sauce:

While the carrots and rice cook, thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium bowl, combine the vinegar and curry powder. Set aside to steep (or bloom), at least 10 minutes. 

4 Cook the chicken:

While the carrots and rice continue to cook, pat the chicken dry with paper towels. Season with salt and pepper. In a medium 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. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. 

Cook the chicken:
Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

Add the mayonnaise and mustard to the bowl of steeped curry powder. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken over the cooked carrots and rice. Drizzle with the sauce. Garnish with the sliced green tops of the scallions. Enjoy!