- 3 pounds skinless, boneless chicken breast halves, cubed
- 3 tablespoons butter
- 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 cups basmati rice
- 4 cups water
- 2 pounds fresh asparagus, trimmed
- 3 tablespoons butter, melted
- 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.
04/23/2018
recipepes.com
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