Recipe

Coconut Chicken & Asparagus

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Free range chicken breasts sautéed in aromatic cumin seeds and then covered in a garlic, ginger and chilli infused coconut milk sauce. Accompanied by tender-crisp asparagus and garnished with coriander. Only 14g carbs and 409 calories per plate.

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serves 2

2
1 bunch
2 tsp
1/2
1/2
1/2 tbsp
2 cloves
1/2 x 165ml tin
1 tbsp

serves 4

4
2 bunches
4 tsp
1
1
1 tbsp
4 cloves
1 x 165ml tin
2 tbsp

ingredients

free range chicken breasts
asparagus
cumin seeds
brown onion - peel and chop finely
fresh chilli - de-seed and chop finely
ginger - peel and grate finely
garlic - crush, peel and chop finely
coconut milk
fresh coriander
olive oil, salt & pepper (from your pantry)

Ingredients to serve 2

2 x free range chicken breasts
1 bunch x asparagus
2 tsp x cumin seeds
1/2 x brown onion - peel and chop finely
1/2 x fresh chilli - de-seed and chop finely
1/2 tbsp x ginger - peel and grate finely
2 cloves x garlic - crush, peel and chop finely
1/2 x 165ml tin x coconut milk
1 tbsp x fresh coriander
olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

4 x free range chicken breasts
2 bunches x asparagus
4 tsp x cumin seeds
1 x brown onion - peel and chop finely
1 x fresh chilli - de-seed and chop finely
1 tbsp x ginger - peel and grate finely
4 cloves x garlic - crush, peel and chop finely
1 x 165ml tin x coconut milk
2 tbsp x fresh coriander
olive oil, salt & pepper (from your pantry)

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.