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Curried Chicken, Poblano & Figs
with Mustard Seed Rice
25 MIN
2 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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Calories740 Cals (est.)
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fresh
ingredients
Title
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10 oz Chopped Chicken Breast
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½ cup Long Grain White Rice
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1 Poblano Pepper
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2 cloves Garlic
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2 Dried Turkish Figs
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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1 Piece Ginger
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1½ tsps Brown & Yellow Mustard Seeds
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¼ tsp Crushed Red Pepper Flakes
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2 tsps Vadouvan Curry Powder
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¼ cup Cream
time-saving
tips & techniques
step-by-step
instructions
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.
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 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 of browned chicken 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 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 and tzatziki. Enjoy!
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.
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 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 of browned chicken 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 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 and tzatziki. Enjoy!
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