Method
Step 1
Toast cumin seeds in a dry pan over medium heat until fragrant and beginning to brown, about 2 minutes. Remove from stove, tip onto a plate and crush with the back of a spoon.
Step 2
Put a few glugs of olive oil in a griddle/frying pan on medium to high heat. Sprinkle HALF the cumin seeds and a little salt and pepper over the chicken. Sear the chicken in the pan and cook for about 6 to 8 minutes each side, turning only once. Remove to a plate to rest.
Step 3
Reduce heat to medium and add a little more olive oil to the pan. Now add the onion, garlic, chilli and ginger and sauté for 2 or 3 minutes. Add asparagus and the rest of the cumin seeds and cook for another 2 minutes. Stir in coconut milk and simmer for another minute or two. 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, another 2 minutes or so.
Step 4
To serve: divide the chicken and asparagus between the plates with a generous helping of coconut sauce.