The curry chicken with asparagus is a tasty second course with a spicy flavor. Making this recipe is simple and quick: I marinated the chicken with curry, then sautéed it in a pan, and finally added the asparagus to cook together with the chicken. I used wild asparagus, which are very tender and thus do not require long cooking. If you use large asparagus, I recommend blanching them before adding to the chicken. With few but quality ingredients, you’ll bring to the table a genuine second course that will make your mouth water!
Check out the collection: Recipes with asparagus
Read the article Asparagus: beneficial properties and curiosities
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 10.6 oz chicken breast
- 7.1 oz asparagus
- 1 tbsp curry
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Steps
To make the curry chicken with asparagus, cut the chicken breast into slices or chunks. Place it in a bowl with the curry and a drizzle of extra virgin olive oil, let it marinate for 20-30 minutes.
Wash the asparagus, dry them, and clean them by removing the final stem part and the outermost part; then cut them in half lengthwise. If you use large asparagus, I recommend blanching them for two minutes.
In a pan, add the garlic clove and a drizzle of extra virgin olive oil, place the pan on low heat. When the garlic is slightly wilted, add the chicken with all its marinade. Cook for 5 minutes.
Then add the asparagus and two tablespoons of hot water, season with salt, and cook for 8-10 minutes. If the bottom dries out too much, add more hot water.
When the asparagus are cooked, remove the garlic and serve. Enjoy your meal!
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