Chicken & Curry Mustard

with Carrot & Currant Rice

25 MIN

-$0.05/serving 2 Servings

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with Extra Boneless Chicken Breast Pieces

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.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!