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Cast Iron Skillet Curry Fried Chicken with Curry and Mango-Yogurt Sauce and Red Chile Asparagus (Bobby Flay) Recipe

Cast Iron Skillet Curry Fried Chicken with Curry and Mango-Yogurt Sauce and Red Chile Asparagus (Bobby Flay) Recipe

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Cast Iron Skillet Curry Fried Chicken with Curry and Mango-Yogurt Sauce and Red Chile Asparagus (Bobby Flay)

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Ingredients:

Serving

vegetable , canola , or peanut oil, for frying
1 (3 to 4 lb) whole chicken, cut up into 8 pieces
salt and freshly ground black pepper
2 cups flour
1 tbsp good quality curry powder
1 tsp cayenne pepper
mango-yogurt sauce, recipe follows
asparagus with red chile oil , recipe follows
2 tbsp olive oil
1 small yellow onion, finely diced
2 cloves garlic, finely chopped
2 tbsp good quality curry powder
1/4 cup water
2 cups plain yogurt
1 ripe mango, peeled, seeded and coarsely chopped
2 tbsp fresh lime juice
salt and freshly ground pepper
1 lb asparagus, trimmed
1/4 cup red chile oil , recipe follows
salt
1 cup pure olive oil
2 dried new mexico chile peppers (available at specialty markets), stemmed and seeded
1/2 tsp dried chile de arbol (available at specialty markets)
1 tsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2174.54 Kcal (9104 kJ)
Calories from fat	1374.52 Kcal
		% Daily Value*
Total Fat	152.72g	235%
Cholesterol	424.08mg	141%
Sodium	2050.98mg	85%
Potassium	1688.76mg	36%
Total Carbs	104.14g	35%
Sugars	20.69g	83%
Dietary Fiber	14.53g	58%
Protein	98.92g	198%
Vitamin C	71.3mg	119%
Vitamin A	1.1mg	36%
Iron	14.1mg	79%
Calcium	500.2mg	50%

Amount Per 100 g
Calories	212.75 Kcal (891 kJ)
Calories from fat	134.48 Kcal
		% Daily Value*
Total Fat	14.94g	235%
Cholesterol	41.49mg	141%
Sodium	200.66mg	85%
Potassium	165.22mg	36%
Total Carbs	10.19g	35%
Sugars	2.02g	83%
Dietary Fiber	1.42g	58%
Protein	9.68g	198%
Vitamin C	7mg	119%
Vitamin A	0.1mg	36%
Iron	1.4mg	79%
Calcium	48.9mg	50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

55.4

Points
58

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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