Crazy Spicy Chicken

Cook and stir chicken pieces in 3 tablespoons butter in a skillet over medium heat until chicken is white outside and slightly pink inside 5 to 8 minutes. Add tomatoes mango sweet onion serrano peppers white pepper dry mustard curry powder and salt. Bring to a boil reduce heat to low and simmer until chicken and onion are very tender about 45 minutes.

While curry is simmering bring rice and water to a boil in a saucepan. Reduce heat to medium-low cover and simmer until the rice is tender and fluffy and the liquid has been absorbed 20 to 25 minutes.

Bring a skillet of lightly-salted water to a boil reduce heat and place asparagus into the boiling water. Cook until asparagus are tender and still bright green about 12 minutes; drain water and drizzle asparagus with 3 tablespoons melted butter.

To serve spoon rice onto serving plates and top each serving with several asparagus spears; top with chicken curry.