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

Ingredients

• 1 teaspoon ancho chile powder available at specialty markets
• 1 pound asparagus trimmed
• 1 teaspoon cayenne pepper 
• 2  new mexico chile peppers dried stemmed seeded available at specialty markets
• 1 tablespoon curry powder 
• 2 tablespoons curry powder 
• 0.5 teaspoon chile de árbol dried available at specialty markets
• 2 cups flour 
• 2 cloves garlic finely chopped
• 2 tablespoons juice of lime fresh
• 1  mangos ripe peeled seeded coarsely chopped
• 1 cup olive oil pure
• 2 tablespoons olive oil 
• 4 servings vegetable oil; peanut oil preferred for frying
• 2 cups yogurt plain
• 4 servings salt 
• 4 servings salt and pepper black freshly ground
• 4 servings salt and pepper freshly ground
• 0.3 cup water 
• 3 pound meat from a rotisserie chicken whole
• 1 small onion diced yellow finely

Equipment

• food processor
• frying pan
• paper towels
• oven
• sieve
• blender

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.
3. 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.
4. Add the chicken 3 pieces at a time to the bag, and shake well to coat each piece with the flour.
5. Put them on a rack when you have finished.
6. 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.
7. Drain on paper towels and transfer to a platter and drizzle with Mango-Yogurt sauce or serve alongside.
8. Serve with Asparagus with Red Chile Oil.
9. Heat olive oil in a small saute pan over medium-high heat.
10. Add the onions and cook until soft.
11. Add the garlic and cook 1 minute longer.
12. Add the curry powder and water and cook for 5 minutes.
13. Remove from the heat and let cool to room temperature.
14. Place the yogurt, mango, onion mixture and lime juice in a food processor and process until smooth. Season with salt and pepper.
15. 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.
16. Place all ingredients in a blender and puree. Strain through a fine strainer. May be refrigerated up to 3 days.
17. Serve at room temperature.