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

• 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)

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.
7. 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.
8. Drain on paper towels and transfer to a platter and drizzle with Mango-Yogurt sauce or serve alongside.
9. Serve with Asparagus with Red Chile Oil.
10. Heat olive oil in a small saute pan over medium-high heat.
11. Add the onions and cook until soft.
12. Add the garlic and cook 1 minute longer.
13. Add the curry powder and water and cook for 5 minutes.
14. Remove from the heat and let cool to room temperature.
15. Place the yogurt, mango, onion mixture and lime juice in a food processor and process until smooth.
16. Season with salt and pepper.
17. Preheat oven to 400 degrees F. Toss asparagus with oil and season with salt.
18. Roast for 8 to 10 minutes or until just cooked through.
19. Place all ingredients in a blender and puree.
20. Strain through a fine strainer.
21. May be refrigerated up to 3 days.
22. Serve at room temperature.
23. Yield: 1 cup

vegetable, chicken, salt, flour, curry powder, cayenne pepper, mango, olive oil, yellow onion, garlic, curry powder, water, plain yogurt, mango, lime juice, salt, red chile oil, salt, olive oil, peppers, arbol, ancho chile powder

Taken from www.foodnetwork.com/recipes/bobby-flay/cast-iron-skillet-curry-fried-chicken-with-curry-and-mango-yogurt-sauce-and-red-chile-asparagus-recipe.html (may not work)