Crazy Spicy Chicken Recipe - Allrecipes.com
Crazy Spicy Chicken Recipe
  • READY IN ABOUT hrs

Crazy Spicy Chicken

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. 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.
  2. 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.
  3. 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.
  4. To serve, spoon rice onto serving plates and top each serving with several asparagus spears; top with chicken curry.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 50 mins
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Dec 16, 2012

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 again

 
Apr 03, 2014

Aside from using beans instead of asparagus I made according to directions, but should have followed others advice. The flavors are good, but there is nothing to bring everything together.

 

4 Ratings

Aug 02, 2013

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 could have handled more . . . and hubby wanted a LOT more! That's what's nice, is that you can adjust this recipe to your own liking by the type of pepper you use and how much. A couple of criticisms - the cooking time of the asparagus is way off. I boiled mine for 3-4 minutes until they were crisp/tender (mine were fairly thin, about like a pencil). Even for extremely thick asparagus - 12 minutes is too long. I also only cooked the chicken mixture for about 20 minutes. I think 45 minutes would have turned the mango and tomatoes to mush. Just my opinion. Overall, good dish. I'd make again.

 
Mar 28, 2013

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 given it more flavor as well.

 

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Nutrition

  • Calories
  • 643 kcal
  • 32%
  • Carbohydrates
  • 67.1 g
  • 22%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 54 g
  • 108%
  • Sodium
  • 497 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Michael Kinsel
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