Chicken curry with asparagus

Name: Chicken curry with asparagus
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 bunch of greens; 1 TEASPOON black peppercorns; 2 Chicken breasts; 7-10 Tbsp bone-in; 1.5 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 Onion; 2 tablespoons (30 g) Butter or margarine; 2 slightly heaped tbsp. flour; 1-2 TABLESPOONS Curry; 1 (160 ml) small can; 7-10 Tbsp unsweetened coconut milk; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Cayenne pepper; 1 TABLESPOON Lemon juice

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 bunch of greens
1 TEASPOON black peppercorns
2 Chicken breasts
7-10 Tbsp bone-in
1.5 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 Onion
2 tablespoons (30 g) Butter or margarine
2 slightly heaped tbsp. flour
1-2 TABLESPOONS Curry
1 (160 ml) small can
7-10 Tbsp unsweetened coconut milk
2 TABLESPOONS flaked almonds
7-10 Tbsp Cayenne pepper
1 TABLESPOON Lemon juice

Directions

1
Clean, wash and chop the soup greens. Boil up with approx. 1 1/2 l water and peppercorns. Wash and add the meat, cover and simmer for about 45 minutes. Skim from time to time
2
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces
3
Remove the meat and let it cool down a little. Sieve broth and bring to the boil. Add some salt and sugar. Cover the asparagus and cook for about 15 minutes. Lift out. Measure out a good 1/2 l stock (use the rest for other purposes or freeze)
4
Remove the meat from skin and bones and cut into slices. Peel and finely dice the onion and sauté in hot fat. Sweat flour and curry in it. Stir in broth and coconut milk. Bring to the boil and simmer for about 5 minutes
5
Roast the almonds. Heat asparagus and meat in the sauce. Season to taste with salt, cayenne pepper and juice. Sprinkle with almonds. Serve with rice (e.g. basmati)
6
Drink: cool mineral water