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
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  • PREP

    30 mins
  • COOK

    50 mins
  • READY IN

    1 hr 20 mins

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.
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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

 
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.

 

3 Ratings

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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