Curry-Spiced Chicken with Zucchini, Peppers & Scallion Rice

Curry-Spiced Chicken

with Zucchini, Peppers & Scallion Rice

35 MIN
4 Servings
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From the Test Kitchen

For vibrant contrast to fragrant vadouvan-coated chicken, we’re serving a sweet and spicy sauce made from honey and tomato chutney (itself a combination of sweet tomatoes, tart tamarind, spicy chiles, and more). It’s all served over a bed of jasmine rice and tender sautéed veggies, which get a bit of sweetness from golden raisins.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey and ghee from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Halve the lime crosswise.

 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 and fluff with a fork. Cover to keep warm.

Cook the chicken:
3 Cook the chicken:

While the rice cooks, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the enough of the curry powder to coat (you may have extra). 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; cover with foil to keep warm.

Cook the vegetables:
4 Cook the vegetables:

To the pan of reserved fond, add the ghee; heat on medium-high until melted. Add the zucchini pieces; season with salt and pepper. Cook, without stirring, 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. Add the raisins and the juice of both lime halves; stir to combine.

Finish & serve your dish:
5 Finish & serve your dish:

To make the sauce, in a bowl, combine the tomato chutney, honey (kneading the packet before opening), and 2 teaspoons of olive oil. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken and cooked vegetables over the cooked rice. Garnish with the sliced green tops of the scallions. Serve with the sauce on the side. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey and ghee from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Halve the lime crosswise.

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 and fluff with a fork. Cover to keep warm.

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

While the rice cooks, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the enough of the curry powder to coat (you may have extra). 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; cover with foil to keep warm.

4 Cook the vegetables:

To the pan of reserved fond, add the ghee; heat on medium-high until melted. Add the zucchini pieces; season with salt and pepper. Cook, without stirring, 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. Add the raisins and the juice of both lime halves; stir to combine.

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

To make the sauce, in a bowl, combine the tomato chutney, honey (kneading the packet before opening), and 2 teaspoons of olive oil. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken and cooked vegetables over the cooked rice. Garnish with the sliced green tops of the scallions. Serve with the sauce on the side. Enjoy! 

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