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.
Preparation Time
30 mins
Cooking Time
50 mins
Total Time
1 hr 20 mins
Calories
643 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
To serve, spoon rice onto serving plates and top each serving with several asparagus spears; top with chicken curry.
Ingredients
¼ teaspoon salt
3 tablespoons butter
3 tablespoons butter, melted
4 cups water
½ teaspoon ground white pepper
1 ½ teaspoons curry powder
½ teaspoon ground dry mustard
2 cups basmati rice
2 (14.5 ounce) cans diced tomatoes, drained
2 pounds fresh asparagus, trimmed
1 large sweet onion (such as Vidalia®), chopped
1 cup chopped mango
3 pounds skinless, boneless chicken breast halves, cubed
