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

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.

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.

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.