Curried Chicken, Poblano & Figs with Mustard Seed Rice

Curried Chicken, Poblano & Figs

with Mustard Seed Rice

20 MIN
+$2.45/serving 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.
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.
15 Minute Meals
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
  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    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
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Curried Chicken, Poblano & Figs with Mustard Seed Rice
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Long Grain White Rice
    • 4 Dried Turkish Figs
    • 2 Poblano Peppers
    • ¼ cup Roasted Peanuts
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 2 tsps Vadouvan Curry Powder
    • ⅓ cup Asian-Style Sautéed Aromatics
    • ¼ tsp Crushed Red Pepper Flakes
    • 1½ tsps Brown & Yellow Mustard Seeds
    • ½ cup Cream
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the 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.

    Prepare the ingredients & rehydrate the figs
    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.

    Start the shrimp & peppers
    3 Start the shrimp & peppers

    Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl. Add the sliced peppers; season with salt, pepper, and enough of the curry powder to coat. 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 shrimp and peppers in an even layer. Cook, without stirring, 1 to 2 minutes, or until the shrimp are slightly opaque.

    Finish & serve your dish
    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, 2 to 3 minutes, or until the shrimp are opaque 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 shrimp 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 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; 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.

    Prepare the ingredients & rehydrate the figs
    Start the shrimp & peppers
    3 Start the shrimp & peppers

    Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl. Add the sliced peppers; season with salt, pepper, and enough of the curry powder to coat. 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 shrimp and peppers in an even layer. Cook, without stirring, 1 to 2 minutes, or until the shrimp are slightly opaque.

    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, 2 to 3 minutes, or until the shrimp are opaque 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 shrimp and peppers, tzatziki, and chopped peanuts. Enjoy!

    Finish & serve your dish
    Browse Steps
    1 of 4