We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Crispy Curry Chicken
with Sautéed Zucchini & Nectarine Rice
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
-
2 Servings
- Est. 700 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
For this vibrant dish, chicken is dusted with a coating of cornstarch and warming vadouvan curry powder to create a flavorful, crispy crust—perfect for soaking up a delightful combo of creamy mayo and sweet chili sauce. We’re pairing it with a simple bed of jasmine rice brightened with marinated nectarine and tender sautéed zucchini, which gets a sophisticated lift and more Indian flavors from piquant mustard seeds and fresh lime juice.
Get Cooking
fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
- ½ cup Jasmine Rice
- 1 Zucchini
-
1 Nectarine
- 1 Lime
- ¼ cup Cornstarch
- 2 Tbsps Mayonnaise
- 3 Tbsps Sweet Chili Sauce
- 1 Tbsp Sugar
- 1½ tsps Brown & Yellow Mustard Seeds
- ¼ tsp Crushed Red Pepper Flakes
- 2 tsps Vadouvan Curry Powder
tried-and-true
kitchen tools
time-saving
tips & techniques
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. Halve the lime crosswise. In a large bowl, combine the mayonnaise and sweet chili sauce. Pit and small dice the nectarine; place in a separate 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. 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:
Discarding any oil from the pan, transfer the cooked chicken to the bowl of sweet chili mayo; 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. Halve the lime crosswise. In a large bowl, combine the mayonnaise and sweet chili sauce. Pit and small dice the nectarine; place in a separate 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. 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:
Discarding any oil from the pan, transfer the cooked chicken to the bowl of sweet chili mayo; stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed chicken with the nectarine rice and cooked zucchini. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered