Ingredients1 h 20 m servings 643 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 643 calories; 17.3 g fat; 67.1 g carbohydrates; 54 g protein; 148 mg cholesterol; 497 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 th...
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 coul...
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 differen...
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 gi...