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“A nice spicy blend of peppers and a hint of Indian. My family loves this. Can be made mild to super spicy), Can add more Serrano peppers or substitute Madras, Vindaloo or Phaal curry for the milder yellow curry for more heat.”
READY IN:
1hr 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a fry pan with 3 Tbsp butter, cook chicken until approximately 75% cooked
  2. Cube chicken breasts into ½ to ¾ inch cubes and set aside.
  3. Peel mango(s) and chop until you get a cup or slightly more.
  4. Split open the Serrano peppers and remove the seeds and membrane.
  5. Slice peppers into ¼ inch pieces.
  6. Chop Vidalia onion.
  7. In a 4 ½ to 6 quart pan, place the chicken cubes, mangos, Serrano peppers and Vidalia onion in the pan.
  8. After draining excess liquid, add diced tomatoes, white pepper, mustard, salt and curry to the pot and cook for 45 minutes on low-medium heat.
  9. Cook the Basmati rice per instructions.
  10. Cook Asparagus (Preferred to be grilled, but steamed is good too). Cover Asparagus with the remaining butter.
  11. Once everything is completed, plate rice then Asparagus, and then spicy chicken mixture from the pot on top. Eat and enjoy.

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