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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a fry pan with 3 Tbsp butter, cook chicken until approximately 75% cooked | 2. Cube chicken breasts into ½ to ¾ inch cubes and set aside. | 3. Peel mango(s) and chop until you get a cup or slightly more. | 4. Split open the Serrano peppers and remove the seeds and membrane. | 5. Slice peppers into ¼ inch pieces. | 6. Chop Vidalia onion. | 7. In a 4 ½ to 6 quart pan, place the chicken cubes, mangos, Serrano peppers and Vidalia onion in the pan. | 8. After draining excess liquid, add diced tomatoes, white pepper, mustard, salt and curry to the pot and cook for 45 minutes on low-medium heat. | 9. Cook the Basmati rice per instructions. | 10. Cook Asparagus (Preferred to be grilled, but steamed is good too). Cover Asparagus with the remaining butter. | 11. Once everything is completed, plate rice then Asparagus, and then spicy chicken mixture from the pot on top. Eat and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	29	ounces	diced Drained	189.0911	41.9289	9.8656	1.6443
mango	1	cup	Chopped	99.0	24.717	1.3530000000000002	0.627
vidalia onion	1			-	-	-	-
serrano pepper	4		sized	2.8	0.5863	0.1522	0.0385
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
yellow mustard	1/2	teaspoon	Ground	1.5	0.1458	0.0935	0.0835
curry powder	1 1/2	1/2		9.75	1.6749	0.4287	0.4203
salt	1/4	teaspoon		-	-	-	-
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
chicken	3	lbs	boneless	2896.8066	1.768	249.2886	201.6885
asparagus	2			181.4372	35.1988	19.9581	1.0886
basmati rice	4	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.