Recipe by Michael Kinsel
"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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skinless, boneless chicken breast halves, cubed
2 (14.5 ounce) cans
diced tomatoes, drained
sweet onion (such as Vidalia®), chopped
serrano chile peppers - halved, seeded, and sliced 1/4-inch thick
ground white pepper
ground dry mustard
1 1/2 teaspoons
fresh asparagus, trimmed
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
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Crazy Spicy Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 156
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