Crazy Spicy Chicken

3 pounds skinless, boneless chicken breast halves, cubed

3 tablespoons butter

2 (14.5 ounce) cans diced tomatoes, drained

1 cup chopped mango

1 large sweet onion (such as Vidalia®), chopped

4 serrano chile peppers - halved, seeded, and sliced 1/4-inch thick

½ teaspoon ground white pepper

½ teaspoon ground dry mustard

1 ½ teaspoons curry powder

¼ teaspoon salt

2 cups basmati rice

4 cups water

2 pounds fresh asparagus, trimmed

3 tablespoons butter, melted

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.