Chicken & Curry Mustard with Carrot & Currant Rice

Chicken & Curry Mustard

with Carrot & Currant Rice

25 MIN
$11.94/serving 2 Servings
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    From the Test Kitchen

    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 a bright, flavorful drizzle for our chicken and rice, cooked with lightly sweet bites of carrots and currants.
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    • Nutrition
      PER SERVING
    • Calories
      850 Cals (est.)
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    fresh
    ingredients
    Chicken & Curry Mustard with Carrot & Currant Rice
    Title
    • 18 oz Chopped Chicken Breast
    • 6 oz Carrots
    • 2 Scallions
    • 2 cloves Garlic
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Dijon Mustard
    • 2 tsps Vadouvan Curry Powder
    • 1 Tbsp Apple Cider Vinegar
    • 2 Tbsps Dried Currants
    • ½ cup Long Grain White Rice
    • 1 Poblano Pepper
    time-saving
    tips & techniques
    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 2 teaspoons 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). Stir to combine. 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 remaining ingredients & start the sauce
    3 Prepare the remaining ingredients & start the sauce

    Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 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

    Pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons 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 pepper and 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 and pepper over the cooked carrots and rice. Drizzle with the sauce. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    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 2 teaspoons 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). Stir to combine. 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 remaining ingredients & start the sauce
    3 Prepare the remaining ingredients & start the sauce

    Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a medium bowl, combine the vinegar and curry powder. Set aside to steep (or bloom) at least 10 minutes.

    4 Cook the chicken

    Pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons 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 pepper and 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 and pepper over the cooked carrots and rice. Drizzle with the sauce. Garnish with the sliced green tops of the scallions. Enjoy!

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