Curried Chicken On Asparagus Recipe
Curried Chicken On Asparagus is a MUST TRY RECIPE with thick smooth sauce that nicely coats tender €“crisp chicken and asparagus. This quick and easy recipe can be prepared while chatting with your mates over a cuppa tea. Check out the Curried Chicken On Asparagus recipe and feel free to leave a comment.
Ingredients
2 whole large chicken breasts, skinned, boned, and each cut in half
1 1/2 pounds asparagus
4 medium-sized green onions
2 medium-sized red or green peppers
Salad oil
2 teaspoons curry powder
3/4 teaspoon sugar
Salt
1/4 cup milk
1 tablespoon all-purpose flour
Water
Directions
1. With knife held in slanting position, almost parallel to the cutting surface, slice breast halves across width of each piece into 1/8 inch-thick slices; set aside.
2. Discard tough ends and trim off scales from asparagus; set aside. Cut green onions into 2-inch pieces; cut peppers into thin strips.
3. In 10-inch skillet over medium-high heat, in 3 tablespoons hot salad oil, cook green onions and peppers until tender-crisp, stirring frequently. With slotted spoon, remove vegetables to bowl.
4. In oil remaining in skillet, over high heat, cook chicken, stirring quickly and constantly, and adding more oil if needed, until chicken is just tender and loses its pink color, about 2 to 3 minutes. Reduce heat to medium. Return vegetables to skillet; add curry powder, sugar, and 1 teaspoon salt; cook 1 minute. In cup, stir milk, flour, and 1/2 cup water until blended; gradually stir into mixture in skillet; cook, stirring often, until sauce thickens slightly and is smooth.
5. Meanwhile, in 12-inch skillet over medium heat, in 1/2 inch boiling water, heat asparagus and 1/2 teaspoon salt to boiling. Reduce heat to low; cover and simmer about 5 minutes or until asparagus is tender-crisp; drain.
2. Discard tough ends and trim off scales from asparagus; set aside. Cut green onions into 2-inch pieces; cut peppers into thin strips.
3. In 10-inch skillet over medium-high heat, in 3 tablespoons hot salad oil, cook green onions and peppers until tender-crisp, stirring frequently. With slotted spoon, remove vegetables to bowl.
4. In oil remaining in skillet, over high heat, cook chicken, stirring quickly and constantly, and adding more oil if needed, until chicken is just tender and loses its pink color, about 2 to 3 minutes. Reduce heat to medium. Return vegetables to skillet; add curry powder, sugar, and 1 teaspoon salt; cook 1 minute. In cup, stir milk, flour, and 1/2 cup water until blended; gradually stir into mixture in skillet; cook, stirring often, until sauce thickens slightly and is smooth.
5. Meanwhile, in 12-inch skillet over medium heat, in 1/2 inch boiling water, heat asparagus and 1/2 teaspoon salt to boiling. Reduce heat to low; cover and simmer about 5 minutes or until asparagus is tender-crisp; drain.
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