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Curried Chicken, Poblano & Figs
with Mustard Seed Rice
25 MIN
+$6.99/serving
4 Servings
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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NutritionPER SERVING
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Calories800 Cals (est.)
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fresh
ingredients
Title
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20 oz Chopped Chicken Breast
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1 cup Long Grain White Rice
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2 Poblano Peppers
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1½ tsps Brown & Yellow Mustard Seeds
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4 Dried Turkish Figs
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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½ cup Cream
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¼ tsp Crushed Red Pepper Flakes
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2 tsps Vadouvan Curry Powder
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⅓ cup Asian-Style Sautéed Aromatics
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¼ cup Roasted Peanuts
time-saving
tips & techniques
step-by-step
instructions
1
Make the mustard seed rice
Carefully rinse the rice (sifting through for any small stones or 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; 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.
3
Brown the chicken & peppers
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 large 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 cream 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!
1
Make the mustard seed rice
Carefully rinse the rice (sifting through for any small stones or 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; 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.
3
Brown the chicken & peppers
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 large 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 cream 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