Crazy Spicy Chicken

Crazy Spicy Chicken

4
Michael Kinsel 0

"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."

Ingredients 1 h 20 m {{adjustedServings}} servings 643 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 643 kcal
  • 32%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 67.1g
  • 22%
  • Protein:
  • 54 g
  • 108%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 497 mg
  • 20%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  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.
  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.
  4. To serve, spoon rice onto serving plates and top each serving with several asparagus spears; top with chicken curry.
Tips & Tricks
Spicy Mediterranean Chicken

Chicken thighs combine with classic flavors of the Mediterranean.

Spicy Chicken Thai Soup

See Chef John’s tasty version of spicy Thai chicken soup.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 4

  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
colettem
12/16/2012

Really good - I added a can of tomato paste and and half a can of coconut milk so that there was more sauce. I served it as suggested using Cous cous instead of rice. I will definitely make this again

vlr12
3/28/2013

Thought this recipe was really good. Adding more spices was key. I added hot curry to give it more kick. I also didn't have serrano chiles (I used jalapeno instead) which probably would have given it more flavor as well.

Paperlady
4/12/2015

Upfront, I mangled the recipe. Dwindled it to two servings. Used leftover rice already cooked, and chicken thighs. But the flavors I was wanting are here. I had all the ingredients in different forms. but the tomato mango onion spice mix rocks! I had chicken thighs. removed skin, left bone in. Had two ready to eat mangos, sliced and diced those. ended up having to make my own curry powder because I only had a teaspoon full but enough of the other ingredients to make 1/4 cup curry powder. .Had leftover rice from last night and asparagus that needed to be cooked. Rubbed the curry powder on the chicken, sautéed with the onions (I also added bell peppers) mixed tomatoes and mangoes together and poured over stewing chicken. A couple drops of sriacha was good too. I was looking for flavors to use what I had from leftovers and this did it - only had to open a can of tomatoes. Point is - good flavor combination, easy to prepare if you have everything. (I found this by doing the ingredient search knowing I had mangos and asparagus)