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In this 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.

Ethan Mick

with Carrot & Currant Rice

Chicken & Curry Mustard

Chopped Chicken Breast

Jasmine Rice

Carrots

Garlic

Scallions

Mayonnaise

Dijon Mustard

Dried Currants

Apple Cider Vinegar

Vadouvan Curry Powder

Ingredients

Wash and dry the fresh produce. Peel and roughly chop **2 cloves of garlic**. Peel the **carrots**; quarter lengthwise, then thinly slice crosswise.

Prepare the ingredients:

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.

Cook the rice & carrots:

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.

Prepare the scallions & start the sauce:

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.

Cook the chicken:

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**. Enjoy!