Crazy Spicy Chicken recipe
All Recipes World Cuisine Recipes Asian Indian
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
Nutrition Info
- 643 caloriescarbohydrate: 67.1 gcholesterol: 147.7 mgfat: 17.3 gfiber: 5.9 gprotein: 54 gsaturatedFat: 8.9 gservingSize: -sodium: 497.1 mgsugar: 11.6 gtransFat: : -unsaturatedFat: : -
Directions Crazy Spicy Chicken
Directions
-
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.