Chicken with asparagus in Indian spices

4 servings

20 minutes

Chicken with asparagus in Indian spices is a vibrant and aromatic dish that carries the warmth of Indian cuisine. It combines the tenderness of chicken fillet, the crunchiness of fresh asparagus, and the rich Eastern aromas of cumin and fennel. Ginger root, garlic, and chili add a slight spiciness to the dish, while coconut milk provides softness and depth of flavor. This dish is perfect for those who love experimenting with exotic flavors and appreciate a balanced blend of spices. It pairs wonderfully with rice or naan bread, creating a complete culinary experience. Chicken with asparagus in Indian spices is a true journey into the world of spicy flavors and rich textures.

Energy value per serving

• Calories: 337.6
• Proteins: 34.3g
• Fats: 15.8g
• Carbohydrates: 14.2g

Ingredients

• Cumin seeds (jeera): 1.5 tsp
• Fennel seeds: 1.5 tsp
• Salt: 0.8 tsp
• Chicken fillet: 500 g
• Olive oil: 2 tbsp
• Onion: 1 head
• Garlic: 3 clove
• Fresh chili peppers: 1 pc
• Grated ginger: 1 tbsp
• Asparagus: 700 g
• Chopped cilantro (coriander): 0.5 glass
• Coconut milk: 0.5 glass

Cooking steps

1. Heat the pan over medium heat and toast the fennel and cumin seeds for 2 minutes until fragrant. Then grind them in a mortar or coffee grinder.

   Required ingredients:

   • Cumin seeds (jeera): 1.5 teaspoon
   • Fennel seeds: 1.5 teaspoon

2. Place diced chicken fillet in a bowl, add 1.5 teaspoons of ground spices and 0.25 teaspoons of salt. Mix well. Heat 1 tablespoon of olive oil in a pan over medium heat and fry the chicken until golden brown for 3-4 minutes. Transfer to a plate.

   Required ingredients:

   • Chicken fillet: 500 g
   • Cumin seeds (jeera): 1.5 teaspoon
   • Fennel seeds: 1.5 teaspoon
   • Salt: 0.8 teaspoon
   • Olive oil: 2 tablespoons

3. Return the pan to medium heat and add finely chopped onion, minced garlic, finely chopped chili (removing seeds), and ginger. Sauté for 2-3 minutes until softened. Add chopped asparagus, sprinkle with remaining spices, and sauté, stirring, for 2-3 minutes.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 3 cloves
   • Fresh chili peppers: 1 piece
   • Grated ginger: 1 tablespoon
   • Asparagus: 700 g
   • Cumin seeds (jeera): 1.5 teaspoon
   • Fennel seeds: 1.5 teaspoon

4. Add coconut milk and the remaining salt. Cook for another 2 minutes.

   Required ingredients:

   • Coconut milk: 0.5 glass
   • Salt: 0.8 teaspoon

5. Return the chicken with the released juices to the pan and cook for another 2 minutes.

   Required ingredients:

   • Chicken fillet: 500 g

6. Serve sprinkled with cilantro.

   Required ingredients:

   • Chopped cilantro (coriander): 0.5 glass