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Curried Chicken, Poblanos & Figs
with Mustard Seed Rice
20 MIN
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 cucumber yogurt. A base of fluffy 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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18 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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4 Dried Turkish Figs
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3 Tbsps Roasted Peanuts
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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¼ cup Mascarpone Cheese
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⅓ cup Asian-Style Sautéed Aromatics
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2 tsps Vadouvan Curry Powder
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¼ tsp Crushed Red Pepper Flakes
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1½ tsps Brown & Yellow Mustard Seeds
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
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 enough of the curry powder to coat (you may have extra). Toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon 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 mascarpone 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!
1
Cook the rice
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 enough of the curry powder to coat (you may have extra). Toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon 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 mascarpone 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