Chef Favorites

Curried Chicken, Poblano & Figs

with Mustard Seed Rice

20 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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 rice, cooked with punchy mustard seeds, rounds out the dish on a savory note.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
1 cup Long Grain White Rice
4 Dried Turkish Figs
2 Poblano Peppers
¼ cup Roasted Peanuts
½ cup Tzatziki (Cucumber-Yogurt Sauce)
½ cup Cream
2 tsps Vadouvan Curry Powder
⅓ cup Asian-Style Sautéed Aromatics
¼ tsp Crushed Red Pepper Flakes
1½ tsps Brown & Yellow Mustard Seeds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the 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 2 cups 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 & rehydrate the figs

Meanwhile, roughly chop the figs. Place in a medium bowl; add 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes. Roughly chop the peanuts. Wash and dry the peppers; cut off and discard the stems. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

3 Start the chicken & peppers

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

4 Finish & serve your dish

Including the liquid, add the rehydrated figs (carefully, as the liquid may splatter), 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 chicken is browned and cooked through. Turn off the heat. Stir in the cream until combined. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished chicken and peppers, tzatziki, and chopped peanuts. Enjoy!