CRAZY SPICY CHICKEN

Crazy Spicy Chicken image

A nice spicy blend of peppers and a hint of Indian. My family loves this. Can be made mild to super-spicy. Add more serrano peppers or substitute Madras, vindaloo, or phaal curry for the milder yellow curry for more heat.

Provided by Michael Kinsel

Categories World Cuisine Recipes Asian Indian

Time 1h20m

Yield 6

Number Of Ingredients 14

Ingredients

3 pounds skinless, boneless chicken breast halves, cubed
3 tablespoons butter
2 (14.5 ounce) cans diced tomatoes, drained
1 cup chopped mango
1 large sweet onion (such as Vidalia®), chopped
4 serrano chile peppers - halved, seeded, and sliced 1/4-inch thick
½ teaspoon ground white pepper
½ teaspoon ground dry mustard
1 ½ teaspoons curry powder
¼ teaspoon salt
2 cups basmati rice
4 cups water
2 pounds fresh asparagus, trimmed
3 tablespoons butter, melted

Steps:

Cook and stir chicken pieces in 3 tablespoons butter in a skillet over medium heat until chicken is white outside and slightly pink inside, 5 to 8 minutes. Add tomatoes, mango, sweet onion, serrano peppers, white pepper, dry mustard, curry powder, and salt. Bring to a boil, reduce heat to low, and simmer until chicken and onion are very tender, about 45 minutes.
While curry is simmering, bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and fluffy and the liquid has been absorbed, 20 to 25 minutes.
Bring a skillet of lightly-salted water to a boil, reduce heat, and place asparagus into the boiling water. Cook until asparagus are tender and still bright green, about 12 minutes; drain water and drizzle asparagus with 3 tablespoons melted butter.
To serve, spoon rice onto serving plates and top each serving with several asparagus spears; top with chicken curry.

Nutrition Facts : Calories 643 calories, Carbohydrate 67.1 g, Cholesterol 147.7 mg, Fat 17.3 g, Fiber 5.9 g, Protein 54 g, SaturatedFat 8.9 g, Sodium 497.1 mg, Sugar 11.6 g