Cast Iron Skillet Curry Fried Chicken with Curry and Mango-Yogurt Sauce and Red Chile Asparagus (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
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 |
1 pound 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 teaspoon dried chile de arbol (available at specialty markets) |
1 teaspoon ancho chile powder (available at specialty markets) |
Directions:
1. Heat 1 inch of oil in a large, deep cast iron skillet over high heat to 350 degrees F.
2. 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.
3. 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.
4. 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.
5. Mango-Yogurt Sauce:
6. 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.
7. Place the yogurt, mango, onion mixture and lime juice in a food processor and process until smooth. Season with salt and pepper.
8. Asparagus with Red Chile Oil:
9. 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.
10. Red Chile Oil:
11. Place all ingredients in a blender and puree. Strain through a fine strainer. May be refrigerated up to 3 days. Serve at room temperature.
12. Yield: 1 cup
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