Curried Chicken & Bell Pepper with Mustard Seed Rice
Fast & Easy

Curried Chicken & Bell Pepper

with Mustard Seed Rice

25 MIN
4 Servings
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From the Test Kitchen

The bold, warming flavors in our chicken stir-fry, like fragrant vadouvan curry powder, 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.
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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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fresh
ingredients
Curried Chicken & Bell Pepper with Mustard Seed Rice
Title
  • 18 oz Boneless Chicken Breast Pieces
  • 1 cup Long Grain White Rice
  • 4 Dried Turkish Figs Or Prunes
  • ¼ cup Roasted Peanuts
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 2 tsps Vadouvan Curry Powder
  • ½ cup Cream
  • ¼ tsp Crushed Red Pepper Flakes
  • 1½ tsps Brown & Yellow Mustard Seeds
  • ⅓ cup East Asian-Style Sautéed Aromatics
  • 2 Bell Peppers
Cook the rice
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.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, roughly chop the figs or prunes. 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.

Start the chicken & peppers
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.

Finish the chicken & serve your dish
4 Finish the chicken & serve your dish

Including the liquid, add the rehydrated figs or prunes (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 (shaking the packet before opening) 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!

Tips from Home Chefs

Cook the rice
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

Meanwhile, roughly chop the figs or prunes. 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.

Prepare the ingredients
Start the chicken & peppers
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 the chicken & serve your dish

Including the liquid, add the rehydrated figs or prunes (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 (shaking the packet before opening) 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!

Finish the chicken & serve your dish
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