Cast Iron Skillet Curry Fried Chicken with Curry and Mango-Yogurt Sauce and Red Chile Asparagus

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Vegetable, canola, or peanut oil, for frying
  • 1 (3 to 4 pound) whole chicken, cut up into 8 pieces
  • Salt and freshly ground black pepper
  • 2 cups flour
  • 1 tablespoon good quality curry powder
  • 1 teaspoon cayenne pepper
  • Mango-Yogurt Sauce, recipe follows
  • Asparagus with Red Chile Oil, recipe follows
  • Mango-Yogurt Sauce:
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons good quality curry powder
  • 1/4 cup water
  • 2 cups plain yogurt
  • 1 ripe mango, peeled, seeded and coarsely chopped
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground pepper
  • Asparagus with Red Chile Oil:
  • 1 pound asparagus, trimmed
  • 1/4 cup red chile oil, recipe follows
  • Salt
  • Red Chile Oil:
  • 1 cup pure olive oil
  • 2 dried New Mexico chile peppers (available at specialty markets), stemmed and seeded
  • 1/2 teaspoon dried chile de arbol (available at specialty markets)
  • 1 teaspoon ancho chile powder (available at specialty markets)
Directions

Heat 1 inch of oil in a large, deep cast iron skillet over high heat to 350 degrees F.

Season chicken well on both sides with salt and pepper. Place the flour in a brown paper bag, add 1 tablespoon of salt, 2 teaspoons black pepper, curry powder, and cayenne pepper, and shake to combine.

Add the chicken 3 pieces at a time to the bag, and shake well to coat each piece with the flour. Put them on a rack when you have finished.

Slowly add the chicken pieces to the hot pan skin-side down. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes, or until golden brown and cooked through. Drain on paper towels and transfer to a platter and drizzle with Mango-Yogurt sauce or serve alongside. Serve with Asparagus with Red Chile Oil.

Mango-Yogurt Sauce:

Heat olive oil in a small saute pan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute longer. Add the curry powder and water and cook for 5 minutes. Remove from the heat and let cool to room temperature.

Place the yogurt, mango, onion mixture and lime juice in a food processor and process until smooth. Season with salt and pepper.

Asparagus with Red Chile Oil:

Preheat oven to 400 degrees F. Toss asparagus with oil and season with salt. Roast for 8 to 10 minutes or until just cooked through.

Red Chile Oil:

Place all ingredients in a blender and puree. Strain through a fine strainer. May be refrigerated up to 3 days. Serve at room temperature.

Yield: 1 cup


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