Indian-Spiced Chicken and Asparagus

  1. Toast cumin and fennel seeds in a small dry skillet over medium heat until fragrant and beginning to brown, about 2 minutes.
  2. Finely grind in a spice grinder (such as a clean coffee grinder) or with a mortar and pestle.
  3. Toss chicken with 1 1/2 teaspoons of the spice mixture and 1/4 teaspoon salt in a bowl.
  4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  5. Add the chicken and cook, stirring frequently, until browned, 3 to 4 minutes.
  6. Remove to a plate.
  7. Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, chile and ginger; cook, stirring, until softened, 2 to 3 minutes.
  8. Add asparagus, sprinkle with the remaining spice mixture and cook, stirring, for 2 minutes.
  9. Stir in coconut milk and the remaining 1/2 teaspoon salt and simmer for 2 minutes more.
  10. Return the chicken and any accumulated juice to the pan and cook until the chicken is just cooked through and the asparagus is tender-crisp, about 2 minutes more.
  11. Serve sprinkled with cilantro.
  12. TIPS and NOTES: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months.
  13. It will appear separated when thawed; simply mix until smooth.
  14. Nutrition Bonus: Folate (34% daily value), Vitamin A (21% dv), Vitamin C (20% dv).
  15. Carbohydrate Servings: 1/2.
  16. Exchanges: 1 vegetable, 3 lean meat, 2 fat.

cumin seeds, fennel seeds, chicken tenders, salt, canola oil, onion, garlic, fresh chili pepper, fresh ginger, light coconut milk, fresh cilantro

Taken from www.food.com/recipe/indian-spiced-chicken-and-asparagus-485207 (may not work)

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