Poultry that 17% lighter than the average poultry meal.
Lightness3/5
Ease3/5
👍 Best for
✓ Poultry lovers
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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
670
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Indian
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
10 oz Boneless Chicken Breast Pieces
½ cup Long Grain White Rice
1 each Poblano Pepper
1 each Red Onion
2 tsp Honey
2 tbsp Tomato Achaar
⅓ cup Crispy Onions
½ tbsp Vadouvan Curry Powder
¼ cup Labneh Cheese
1 each Lime
1 bunch Cilantro
1 tsp Vegetable Broth Concentrate
How to make it
1
Rinse and drain the rice. Combine with a big pinch of salt and 1 cup water (2 cups for 4 servings) in a medium pot. Bring to a boil, reduce to low, cover, and cook undisturbed 13-15 minutes until absorbed. Fluff with a fork.
2
Rinse and dry all produce. Halve, peel, and thinly slice the onion(s). Quarter the limes. Roughly chop the cilantro. Stem the peppers, halve lengthwise, seed, and thinly slice. Wash hands immediately after. In a bowl, whisk together the tomato achaar, honey, vegetable concentrate, the juice of 2 lime wedges (4 wedges for 4 servings), and 1/4 cup water (1/2 cup for 4 servings).
3
Pat the chicken dry and place in a bowl. Season with salt, pepper, and the curry powder; toss. Heat a drizzle of olive oil in a large high-sided pan over medium-high. Add in an even layer. Cook undisturbed 3-4 minutes until lightly browned. Add the sliced onion(s) and peppers; season. Cook stirring occasionally 2-3 minutes until lightly browned. Add the sauce. Cook stirring frequently 1-2 minutes until the chicken is coated and cooked through. USDA minimum: 165°F for chicken.
4
Drizzle the rice with olive oil and season; stir. Serve the rice topped with the cooked chicken and vegetables (including any sauce). Top with labneh. Finish with crispy onions and chopped cilantro. Offer the remaining lime wedges on the side.
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Curry Chicken & Vegetables (with White Rice & Crispy Onions) is a Poultry meal from Blue Apron. The recipe format follows Blue Apron's standard approach of pre-measured ingredients and step-by-step instructions.
Curry is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries are found in the cuisines of countries in Southeast Asia and East Asia. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⏱️ Est. time: 32 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Rinse and drain the rice. Combine with a big pinch of salt and 1 cup water (2 cups for 4 servings) in a medium pot. Bring to a boil, reduce to low, cover, and cook undisturbed 13-15 minutes until absorbed. Fluff with a fork.
Rinse and dry all produce. Halve, peel, and thinly slice the onion(s). Quarter the limes. Roughly chop the cilantro. Stem the peppers, halve lengthwise, seed, and thinly slice. Wash hands immediately after. In a bowl, whisk together the tomato achaar, honey, vegetable concentrate, the juice of 2 lime wedges (4 wedges for 4 servings), and 1/4 cup water (1/2 cup for 4 servings).
Pat the chicken dry and place in a bowl. Season with salt, pepper, and the curry powder; toss. Heat a drizzle of olive oil in a large high-sided pan over medium-high. Add in an even layer. Cook undisturbed 3-4 minutes until lightly browned. Add the sliced onion(s) and peppers; season. Cook stirring occasionally 2-3 minutes until lightly browned. Add the sauce. Cook stirring frequently 1-2 minutes until the chicken is coated and cooked through. USDA minimum: 165°F for chicken.
Drizzle the rice with olive oil and season; stir. Serve the rice topped with the cooked chicken and vegetables (including any sauce). Top with labneh. Finish with crispy onions and chopped cilantro. Offer the remaining lime wedges on the side.
Which meal service offers Curry Chicken & Vegetables?
Curry Chicken & Vegetables is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Curry Chicken & Vegetables indian?
Curry Chicken & Vegetables is tagged as Indian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Curry Chicken & Vegetables take to prepare?
Curry Chicken & Vegetables is made in 4 steps. Estimated active time is about 32 minutes based on the recipe instructions.
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