Chicken with Asparagus in Indian Spices
⏳ Time
20 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Chicken with Asparagus in Indian Spices
Ingredients
- Toasted Cumin Seeds - 1½ teaspoons
- Nigella Seeds - 1½ teaspoons
- Salt - ¾ teaspoon
- Skin-On Chicken Breasts - 17.6 oz
- Olive Oil - 2 tablespoons
- Onion - 1 head
- Garlic - 3 cloves
- Mild Chili Spice - 1 piece
- Grated Ginger Root - 1 tablespoon
- Asparagus - 24.7 oz
- Cilantro - ½ cup
- Coconut Milk - ½ cup
Step by Step guide
Step 1
Heat a skillet over medium heat and toast the fennel and cumin seeds for 2 minutes until fragrant. Then grind them in a mortar or coffee grinder.
Step 2
In a bowl, place the chicken breast cut into small pieces, add 1.5 teaspoons of the ground spices and 0.25 teaspoons of salt. Mix well. Heat 1 tablespoon of olive oil in the skillet over medium heat and sauté the chicken until golden brown for 3–4 minutes. Transfer to a plate.
Step 3
Return the skillet to medium heat and add the finely chopped onion, minced garlic, finely chopped chili (removing the seeds), and ginger. Sauté for 2–3 minutes until softened. Add the chopped asparagus, sprinkle with the remaining spices, and sauté, stirring, for 2–3 minutes.
Step 4
Add the coconut milk and the remaining salt. Cook for another 2 minutes.
Step 5
Return the chicken with its juices to the skillet and cook for another 2 minutes.
Step 6
Serve, garnished with cilantro.
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