Tasty Kabob-Style Curry Chicken & Rice with Sautéed Kale & Chickpeas
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Tasty Kabob-Style Curry Chicken & Rice

with Sautéed Kale & Chickpeas

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 740 Cals/serving
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For eight weeks, we’re exploring the country’s culinary wonders right from the Blue Apron Test Kitchen! Second stop: Washington, DC. Our spin on a classic meal from Tasty Kabob—the beloved DC halal food truck—features tender bites of chicken cooked in the pan with a vibrant tomato-curry sauce, then served alongside fluffy rice and a hearty duo of sautéed kale and chickpeas. To learn more about what inspired this dish, go to roadtrip.blueapron.com/washingtondc.

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ingredients
Tasty Kabob-Style Curry Chicken & Rice with Sautéed Kale & Chickpeas
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Jasmine Rice
  • 1 15.5 -Ounce Can Chickpeas
  • 1 bunch Kale
  • 2 cloves Garlic
  • 2 Tbsps Savory Tomato Chutney
  • 2 Tbsps Tomato Paste
  • 2 tsps Vadouvan Curry Powder
  • 1 Tbsp Rice Vinegar
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the kale. Separate the leaves from the stems; discard the stems, then thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas. In a bowl, whisk together the tomato chutney, tomato paste, curry powder, half the vinegar, and 1/2 cup of warm water until thoroughly combined. Season with salt and pepper. 

 Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, 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 and fluff with a fork. 

Cook the kale:
3 Cook the kale:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sliced kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. 

Cook the chickpeas:
4 Cook the chickpeas:

Add the chickpeas and 1/2 cup of water (carefully, as the liquid may splatter) to the pan; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Stir in the remaining vinegar. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Make the curry chicken & serve your dish:
5 Make the curry chicken & serve your dish:

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Served the cooked rice topped with the curry chicken and cooked kale and chickpeas. Enjoy!

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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the kale. Separate the leaves from the stems; discard the stems, then thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas. In a bowl, whisk together the tomato chutney, tomato paste, curry powder, half the vinegar, and 1/2 cup of warm water until thoroughly combined. Season with salt and pepper. 

2 Cook the rice:

In a small pot, combine the rice, 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 and fluff with a fork. 

 Cook the rice:
Cook the kale:
3 Cook the kale:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sliced kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. 

4 Cook the chickpeas:

Add the chickpeas and 1/2 cup of water (carefully, as the liquid may splatter) to the pan; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Stir in the remaining vinegar. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Cook the chickpeas:
Make the curry chicken & serve your dish:
5 Make the curry chicken & serve your dish:

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Served the cooked rice topped with the curry chicken and cooked kale and chickpeas. Enjoy!