Crazy Spicy Chicken
While i was working we both stayed together and we will make this curry on alternate weekends without fail 🙂 whenever i am.
Recipe Summary Crazy Spicy Chicken
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 | Spicy Chicken Recipes Indian3 pounds skinless, boneless chicken breast halves, cubed3 tablespoons butter2 (14.5 ounce) cans diced tomatoes, drained1 cup chopped mango1 large sweet onion (such as Vidalia®), chopped4 serrano chile peppers - halved, seeded, and sliced 1/4-inch thick½ teaspoon ground white pepper½ teaspoon ground dry mustard1 ½ teaspoons curry powder¼ teaspoon salt2 cups basmati rice4 cups water2 pounds fresh asparagus, trimmed3 tablespoons butter, meltedDirectionsCook 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.Info | Spicy Chicken Recipes Indianprep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
TAG : Crazy Spicy ChickenWorld Cuisine Recipes, Asian, Indian,
