Curried Chicken, Poblano & Figs with Mustard Seed Rice
45g of Protein

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 tzatziki. A base of fluffy white rice, cooked with punchy mustard seeds, rounds out the dish on a savory note.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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ingredients
Curried Chicken, Poblano & Figs with Mustard Seed Rice
Title
  • 10 oz Boneless Chicken Breast Pieces
  • ½ cup Long Grain White Rice
  • 1 Poblano Pepper
  • 1½ tsps Brown & Yellow Mustard Seeds
  • 2 Dried Turkish Figs
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ¼ tsp Crushed Red Pepper Flakes
  • 3 Tbsps East Asian-Style Sautéed Aromatics
  • 3 Tbsps Roasted Peanuts
  • 2 tsps Vadouvan Curry Powder
  • 2 Tbsps Crème Fraîche
Make the mustard seed rice
1 Make the mustard seed rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds, rice, and a big pinch of salt. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add 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, 13 to 15 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
2 Prepare the ingredients

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. Roughly chop the peanuts. 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.

Brown the chicken & pepper
3 Brown 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 a drizzle 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

Carefully add the rehydrated figs (including the liquid), sautéed aromatics, 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 crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the mustard seed rice topped with the finished chicken and pepper, tzatziki, and chopped peanuts. Enjoy!

Tips from Home Chefs

Make the mustard seed rice
1 Make the mustard seed rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds, rice, and a big pinch of salt. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add 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, 13 to 15 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

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. Roughly chop the peanuts. 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
Brown the chicken & pepper
3 Brown 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 a drizzle 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

Carefully add the rehydrated figs (including the liquid), sautéed aromatics, 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 crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the mustard seed rice topped with the finished chicken and pepper, tzatziki, and chopped peanuts. Enjoy!

Finish & serve your dish
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