Curry chicken fricassee with asparagus

Name: Curry chicken fricassee with asparagus
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Chicken breasts (approx. 800 g; on bone, with skin); 1 collar Soup vegetables; 7-10 Tbsp salt, pepper; 1.5 kg white asparagus; 200 g Basmati Rice; 1 medium onion; 2 tablespoons (30 g) Butter or margarine; 2 tablespoons (30 g) Flour; 1/2 TABLESPOON Curry; 1 can(s) (160 ml) Coconut milk; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Coriander

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Chicken breasts (approx. 800 g; on bone, with skin)
1 collar Soup vegetables
7-10 Tbsp salt, pepper
1.5 kg white asparagus
200 g Basmati Rice
1 medium onion
2 tablespoons (30 g) Butter or margarine
2 tablespoons (30 g) Flour
1/2 TABLESPOON Curry
1 can(s) (160 ml) Coconut milk
2 TABLESPOONS flaked almonds
7-10 Tbsp Coriander

Directions

1
Wash the meat and put it in a pot. Clean, wash and chop the soup vegetables and add them to the meat. Pour a good 1 1/2 litres of water on it. Add 1 teaspoon of salt. Bring everything to the boil and simmer for about 45 minutes. Skim the foam several times
2
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces. Remove the meat and let it cool down a little. Pour stock through a sieve and bring to the boil. Cook the asparagus for about 10 minutes. Let the rice swell for about 20 minutes in about 1/2 litre of boiling salted water.
3
Remove flesh from skin and bones. Cut meat into slices. Peel onion and chop finely. Drain the asparagus and collect the stock. Measure out a good 1/2 litre stock (use the rest of the stock for other purposes). Heat the fat in a saucepan. Sauté the onion in it. Dust with flour and curry and sauté briefly. Deglaze with stock and coconut milk. Bring to the boil and simmer for about 5 minutes. Roast the almonds until golden brown.
4
Heat the fat in a saucepan. Sauté the onion in it. Dust with flour and curry and sauté briefly. Deglaze with stock and coconut milk. Bring to the boil and simmer for about 5 minutes. Roast the almonds until golden brown. Add asparagus and meat to the sauce and heat up. Season to taste with salt and pepper. Arrange everything. Sprinkle with almonds. Garnish with coriander if desired.
5
Add asparagus and meat to the sauce and heat up. Season to taste with salt and pepper. Arrange everything. Sprinkle with almonds. Garnish with coriander if desired.