Crazy Spicy Chicken

Crazy Spicy Chicken

4 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
Michael Kinsel
Recipe by  Michael Kinsel

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Reviews (4)

Rate This Recipe
colettem
2

colettem

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

Keeli
0

Keeli

Aside from using beans instead of asparagus I made according to directions, but should have followed others advice. The flavors are good, but there is nothing to bring everything together.

Kim's Cooking Now!
0

Kim's Cooking Now!

My family liked this! I used boneless skinless thighs instead of breasts (that's what I had on hand). I also used 1 jalapeno pepper, as I am kind of a wimp when it comes to spice level. I could have handled more . . . and hubby wanted a LOT more! That's what's nice, is that you can adjust this recipe to your own liking by the type of pepper you use and how much. A couple of criticisms - the cooking time of the asparagus is way off. I boiled mine for 3-4 minutes until they were crisp/tender (mine were fairly thin, about like a pencil). Even for extremely thick asparagus - 12 minutes is too long. I also only cooked the chicken mixture for about 20 minutes. I think 45 minutes would have turned the mango and tomatoes to mush. Just my opinion. Overall, good dish. I'd make again.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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