Cast Iron Skillet Curry Fried Chicken with Curry and Mango-Yogurt Sauce and Red Chile Asparagus
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2204
- Total Fat
- 182
- Saturated Fat
- 36
- Carbohydrates
- 82
- Dietary Fiber
- 10
- Sugar
- 22
- Protein
- 66
- Cholesterol
- 218
- Sodium
- 2302
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.