In this Chicken & Curry Mustard dish, you’ll bloom fragrant vadouvan curry powder with a touch of vinegar—an easy technique that helps release the flavors of the spices—before mixing it with creamy mayonnaise and tangy mustard. It’s a bright, flavorful drizzle for our chicken and rice, cooked with lightly sweet bites of carrots and currants.
10 oz Chopped Chicken Breast
- ½ cup Jasmine Rice
- 6 oz Carrots
- 2 cloves Garlic (I generally use bottled minced garlic to speed up prep)
- 2 Scallions
- ¼ cup Mayonnaise
- 1 Tbsp Dijon Mustard
- 2 Tbsps Dried Currants *
- 1 Tbsp Apple Cider Vinegar
- 2 tsps Vadouvan Curry Powder
Prepare the ingredients:
Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel the carrots; quarter lengthwise, then thinly slice crosswise.
Cook the rice & carrots:
In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced carrots; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice, currants, and 1 cup of water (carefully, as the liquid may splatter). 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 and carrots are tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm.
Prepare the scallions & start the sauce:
While the rice and carrots cook, thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium bowl, combine the vinegar and curry powder. Set aside to steep (or bloom) at least 10 minutes.
Cook the chicken:
While the curry powder steeps, pat the chicken dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle 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 sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.
Finish the sauce & serve your dish:
While the chicken cooks, add the mayonnaise and mustard to the bowl of steeped curry powder. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken over the cooked rice. Drizzle with the sauce. Garnish with the sliced green tops of the scallions.
- Currants are like tiny raisins & could be a choking hazard for some.
Original recipe from Blue Apron