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

with Sautéed Kale & Chickpeas

30 MIN
2 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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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!

Tips from Home Chefs

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!

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