“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.” - by Michael Kinsel
Ingredients
Adjust Servings
Original recipe yields 6 servings
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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 643 cal
- 32%
- Fat
- 17.3 g
- 27%
- Carbs
- 67.1 g
- 22%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"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 aga..." See morein"
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