Curried Chicken, Poblano & Figs with Mustard Seed Rice
Curried chicken and poblano peppers are cooked with sweet figs and served over mustard seed rice, topped with creamy tzatziki.
Ingredients
- 283 g Chopped Chicken Breast
- 118 ml Jasmine Rice
- 1 Poblano Pepper
- 2 clove Garlic
- 2 Dried Turkish Figs
- 118 ml Tzatziki (Cucumber-Yogurt Sauce)
- 29.6 ml Mascarpone Cheese
- 1 Ginger
- 7.39 ml Brown & Yellow Mustard Seeds
- 1.23 ml Crushed Red Pepper Flakes
- 9.86 ml Vadouvan Curry Powder
Nutrition (per serving, estimated)
Estimated based off 6 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 530 mg
- Iron: 7.15 mg
- Magnesium: 202 mg
- Phosphorus: 659 mg
- Potassium: 2121 mg
- Zinc: 3.82 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 283 g Chopped Chicken Breast
- 118 ml Jasmine Rice
- 1 Poblano Pepper
- 2 clove Garlic
- 2 Dried Turkish Figs
- 118 ml Tzatziki (Cucumber-Yogurt Sauce)
- 29.6 ml Mascarpone Cheese
- 1 Ginger
- 7.39 ml Brown & Yellow Mustard Seeds
- 1.23 ml Crushed Red Pepper Flakes
- 9.86 ml Vadouvan Curry Powder
Let's Cook
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Step 1.
In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds and jasmine rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop). Add a big pinch of salt 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 is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
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Step 2.
While the rice cooks, roughly chop the dried Turkish figs. Place in a medium bowl; cover with 1/2 cup of hot water. Set aside to rehydrate for at least 10 minutes. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the 1-inch piece of ginger. Wash and dry the poblano pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.
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Step 3.
Pat the chopped chicken breast dry with paper towels. Place in a medium bowl; add the sliced poblano pepper and vadouvan curry powder. Season with salt and pepper. Toss to coat. In a medium pan (nonstick if available), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.
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Step 4.
Add the chopped garlic and chopped ginger to the pan. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Including the liquid, add the rehydrated figs (carefully, as the liquid may splatter) and as much of the crushed red pepper flakes as you like, depending on how spicy you want the dish. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is slightly reduced and the chicken is cooked through. Turn off the heat. Stir in the mascarpone cheese until combined. Taste and season with salt and pepper if desired. Serve the mustard seed rice topped with the finished chicken and pepper mixture and tzatziki.