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Crispy Curry Chicken
with Sautéed Zucchini & Nectarine Rice
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Time30 min
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Servings2
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NutritionEst. 810 calories
In this delicious, vibrant dish, chicken is dusted with a coating of cornstarch and warming vadouvan curry powder to create a delightfully flavorful, crispy crust—perfect for soaking up an irresistible combo of creamy mayo and tangy sweet chili sauce.
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fresh
ingredients
Title
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10 oz Chopped Chicken Breast
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½ cup Jasmine Rice
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1 Zucchini
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1 Nectarine
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1 Lime
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¼ cup Cornstarch
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2 Tbsps Mayonnaise
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3 Tbsps Sweet Chili Sauce
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1 Tbsp Sugar
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1½ tsps Brown & Yellow Mustard Seeds
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¼ tsp Crushed Red Pepper Flakes
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2 tsps Vadouvan Curry Powder
step-by-step
instructions
1
Prepare the ingredients & marinate the nectarine:
Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. In a large bowl, combine the mayonnaise and sweet chili sauce. Halve the lime crosswise. Pit and small dice the nectarine; place in a bowl. Add the sugar and the juice of 1 lime half; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Make the nectarine rice:
Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. 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 is tender. Turn off the heat and fluff with a fork. Add the marinated nectarine (including any liquid) and stir to combine. Taste, then season with salt and pepper if desired.
3
Cook the zucchini:
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Add the mustard seeds and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat; stir in the juice of the remaining lime half. Taste, then season with salt and pepper if desired. Transfer to a plate and cover with foil to keep warm. Rinse and wipe out the pan.
4
Coat & cook the chicken:
Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and curry powder; toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess coating before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the oil may splatter). Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
5
Dress the chicken & serve your dish:
To the bowl of sweet chili mayo, add the cooked chicken (discarding any excess oil from the pan); stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed chicken with the nectarine rice and cooked zucchini. Enjoy!
1
Prepare the ingredients & marinate the nectarine:
Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. In a large bowl, combine the mayonnaise and sweet chili sauce. Halve the lime crosswise. Pit and small dice the nectarine; place in a bowl. Add the sugar and the juice of 1 lime half; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Make the nectarine rice:
Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. 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 is tender. Turn off the heat and fluff with a fork. Add the marinated nectarine (including any liquid) and stir to combine. Taste, then season with salt and pepper if desired.
3
Cook the zucchini:
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Add the mustard seeds and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat; stir in the juice of the remaining lime half. Taste, then season with salt and pepper if desired. Transfer to a plate and cover with foil to keep warm. Rinse and wipe out the pan.
4
Coat & cook the chicken:
Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and curry powder; toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess coating before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the oil may splatter). Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
5
Dress the chicken & serve your dish:
To the bowl of sweet chili mayo, add the cooked chicken (discarding any excess oil from the pan); stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed chicken with the nectarine rice and cooked zucchini. Enjoy!
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