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Curry-Spiced Chicken

with Summer Vegetables & Scallion Rice

Great for Grilling
Great for Grilling
  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

To elevate our fragrant Vadouvan-coated chicken breasts, we’re serving a sweet-and-spicy dipping sauce made from honey and spiced tomato chutney—a combination of sweet tomatoes, tart tamarind, spicy chiles, and more.

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white tops and green bottoms. Halve the lime crosswise. 

STOVE: Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise.
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Quarter the zucchini lengthwise. Cut off and discard the stems of the peppers; remove and discard the cores, keeping the peppers whole.

Cook the rice:
2 Cook the rice:

In a medium pot, combine the rice, sliced white bottoms of the scallions, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff with a fork. Cover to keep warm.

Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the curry powder. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the curry powder. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board and cover with aluminum foil to keep warm.

Cook the vegetables:
4 Cook the vegetables:

STOVE: Add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the zucchini pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Stir in the raisins and the juice of both lime halves.
GRILL: Place the quartered zucchini and cored peppers in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the zucchini 3 to 5 minutes per side, or until browned. Grill the peppers, turning occasionally, 5 to 7 minutes, or until softened. Transfer the vegetables to a cutting board and roughly chop. Transfer to a bowl; add the raisins and the juice of both lime halves. Stir to combine. 

 

Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

In a bowl, combine the tomato chutney, honey (kneading the packet before opening), and 2 teaspoons of olive oil. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve with the cooked rice and cooked vegetables. Garnish with the sliced green tops of the scallions. Serve with the sauce on the side. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white tops and green bottoms. Halve the lime crosswise. 

STOVE: Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise.
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Quarter the zucchini lengthwise. Cut off and discard the stems of the peppers; remove and discard the cores, keeping the peppers whole.

2 Cook the rice:

In a medium pot, combine the rice, sliced white bottoms of the scallions, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff with a fork. Cover to keep warm.

Cook the rice:
Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the curry powder. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the curry powder. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board and cover with aluminum foil to keep warm.

4 Cook the vegetables:

STOVE: Add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the zucchini pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Stir in the raisins and the juice of both lime halves.
GRILL: Place the quartered zucchini and cored peppers in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the zucchini 3 to 5 minutes per side, or until browned. Grill the peppers, turning occasionally, 5 to 7 minutes, or until softened. Transfer the vegetables to a cutting board and roughly chop. Transfer to a bowl; add the raisins and the juice of both lime halves. Stir to combine. 

 

Cook the vegetables:
Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

In a bowl, combine the tomato chutney, honey (kneading the packet before opening), and 2 teaspoons of olive oil. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve with the cooked rice and cooked vegetables. Garnish with the sliced green tops of the scallions. Serve with the sauce on the side. Enjoy!