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

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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)