Curried Chicken, Poblano & Figs with Mustard Seed Rice

Curried Chicken, Poblano & Figs

with Mustard Seed Rice

25 MIN
$11.94/serving 2 Servings
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  • with Chopped Chicken Breast
    includes 10 oz No Added Hormones, Antibiotic-Free Chopped Chicken Breast View recipe
  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free, Pasture-Raised Thinly Sliced Beef
  • with Thinly Sliced Beef

    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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    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
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    ingredients
    Curried Chicken, Poblano & Figs with Mustard Seed Rice
    Title
    • 10 oz Thinly Sliced Beef
    • ½ cup Long Grain White Rice
    • 1 Poblano Pepper
    • 2 cloves Garlic
    • 1½ tsps Brown & Yellow Mustard Seeds
    • 2 Dried Turkish Figs
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1 Piece Ginger
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 tsps Vadouvan Curry Powder
    • ¼ cup Cream
    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, 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 & 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 the ginger; finely chop to get 2 teaspoons (you may have extra). 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 beef & pepper
    3 Brown the beef & pepper

    Separate the beef; pat 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 beef and pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. 

    Finish & serve your dish
    4 Finish & serve your dish

    Add the chopped garlic and chopped ginger to the pan of browned beef and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Carefully add the rehydrated figs (including any liquid) 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 beef is just cooked through. Turn off the heat. Stir in the cream until combined. Taste, then season with salt and pepper if desired. Serve the mustard seed rice topped with the finished beef and pepper and tzatziki. Enjoy!

    Tips from Home Chefs

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    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, 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 & 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 the ginger; finely chop to get 2 teaspoons (you may have extra). 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
    Brown the beef & pepper
    3 Brown the beef & pepper

    Separate the beef; pat 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 beef and pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. 

    4 Finish & serve your dish

    Add the chopped garlic and chopped ginger to the pan of browned beef and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Carefully add the rehydrated figs (including any liquid) 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 beef is just cooked through. Turn off the heat. Stir in the cream until combined. Taste, then season with salt and pepper if desired. Serve the mustard seed rice topped with the finished beef and pepper and tzatziki. Enjoy!

    Finish & serve your dish
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