Curried Chicken, Poblano & Figs with Mustard Seed Rice

Curried Chicken, Poblano & Figs

with Mustard Seed Rice

25 MIN
2 Servings
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From the Test Kitchen

The bold, warming flavors in our chicken stir-fry, like fragrant vadouvan curry powder and smoky poblano pepper, are perfectly contrasted by a cooling dollop of creamy cucumber yogurt. A base of fluffy jasmine rice, cooked with punchy mustard seeds, rounds out the dish on a savory note.
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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Curried Chicken, Poblano & Figs with Mustard Seed Rice
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Jasmine Rice
  • 1 Poblano Pepper
  • 2 cloves Garlic
  • 2 Dried Turkish Figs
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 2 Tbsps Mascarpone Cheese
  • 1 1-Inch Piece Ginger
  • 1½ tsps Brown & Yellow Mustard Seeds
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 tsps Vadouvan Curry Powder
time-saving
tips & techniques
Make the mustard seed rice:
1 Make the mustard seed rice:

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add a big pinch of salt 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 is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Prepare the ingredients & rehydrate the figs:
2 Prepare the ingredients & rehydrate the figs:

Meanwhile, roughly chop the figs. Place in a medium bowl; cover with 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Wash and dry the pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

Start the chicken & pepper:
3 Start the chicken & pepper:

Pat the chicken dry with paper towels. Place in a medium bowl; add the sliced pepper and curry powder. Season with salt and pepper. Toss to coat. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 

Finish & serve your dish:
4 Finish & serve your dish:

Add the chopped garlic and chopped ginger to the pan. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Including the liquid, add the rehydrated figs (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the mustard seed rice topped with the finished chicken and pepper and tzatziki. Enjoy!

Tips from Home Chefs

Make the mustard seed rice:
1 Make the mustard seed rice:

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add a big pinch of salt 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 is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

2 Prepare the ingredients & rehydrate the figs:

Meanwhile, roughly chop the figs. Place in a medium bowl; cover with 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Wash and dry the pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

Prepare the ingredients & rehydrate the figs:
Start the chicken & pepper:
3 Start the chicken & pepper:

Pat the chicken dry with paper towels. Place in a medium bowl; add the sliced pepper and curry powder. Season with salt and pepper. Toss to coat. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 

4 Finish & serve your dish:

Add the chopped garlic and chopped ginger to the pan. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Including the liquid, add the rehydrated figs (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the mustard seed rice topped with the finished chicken and pepper and tzatziki. Enjoy!

Finish & serve your dish:
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