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Spiced Tomato & Coconut Chicken

with Garlic Rice

30-Minute Meal
30-Minute Meal
  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This quick Indian recipe gets its long-simmered flavor from a special flavor-packed sauce, which combines sweet tomatoes, tart tamarind, spicy chiles, and more. Before cooking our chicken, we’re coating it with curry powder for even more dynamic flavor—all balanced by sweet coconut milk and fluffy jasmine rice.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Halve the zucchini lengthwise; cut crosswise into 1/4-inch-thick pieces.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup 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 the cooked rice 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. Place in a medium bowl. Season with salt, pepper, and the curry powder; toss to coat. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the zucchini:
4 Cook the zucchini:

While the rice continues to cook, add the sliced zucchini to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned. Shaking the can before opening, add the coconut milk (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 6 to 8 minutes, or until the zucchini is softened and the liquid is slightly reduced in volume.

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

Add the tomato-chili sauce and cooked chicken to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through. Turn off the heat and season with salt and pepper to taste. Serve the finished chicken and sauce with the cooked rice. Enjoy!

Tips from Home Chefs

About Blue Apron

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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:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Halve the zucchini lengthwise; cut crosswise into 1/4-inch-thick pieces.

2 Cook the rice:

In a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup 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 the cooked rice 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. Place in a medium bowl. Season with salt, pepper, and the curry powder; toss to coat. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the zucchini:

While the rice continues to cook, add the sliced zucchini to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned. Shaking the can before opening, add the coconut milk (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 6 to 8 minutes, or until the zucchini is softened and the liquid is slightly reduced in volume.

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

Add the tomato-chili sauce and cooked chicken to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through. Turn off the heat and season with salt and pepper to taste. Serve the finished chicken and sauce with the cooked rice. Enjoy!