We live about 50 blocks from some of the best Indian food in the city. We visit often… really, more often than we should. There’s something about those flavors though. They’re so warm and comforting, even as the weather is starting to get nicer.
We really aren’t a household that eats a lot of “traditional American” dishes. We eat an absurd amount of rice and essentially “stewed” meats. A lot of curries, adobo, etc. This sweet and savory spicy chicken has an Indian flair to it, and it falls right into our wheelhouse.
With mango, spices, chicken, and asparagus, you really can’t go wrong with this recipe.
The flavors in this are heavily influenced by Indian cuisine. They curry, mangos, basmati rice, etc. make this dish so warm and comforting. Even though it’s Indian (which tends to feel heavier), it’s actually a pretty light dish. YUM!
- 3 pounds skinless, boneless chicken breast halves, cubed
- 3 tablespoons butter (or ghee)
- 2 (14.5 ounce) cans diced tomatoes, drained
- 1 cup chopped mango
- 1 large sweet onion (such as Vidalia®), chopped
- 4 serrano chile peppers - halved, seeded, and sliced 1/4-inch thick
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground dry mustard
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon salt
- 2 Indian bay leaves
- 2 cups basmati rice
- 4 cups water
- 2 pounds fresh asparagus, trimmed
- 3 tablespoons butter, melted (or ghee)
- 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, bay leaves, 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.