Indian-Spiced Chicken & Asparagus

Indian-Spiced Chicken & Asparagus

4 Reviews
From: EatingWell Magazine March/April 2011

This easy chicken-and-asparagus sauté is boldly seasoned with aromatic cumin and fennel; the seeds are toasted in a skillet before grinding to bring out the most flavor. If you don't want to buy a whole jar of the spices, look for them in the bulk spice section in natural-foods stores and buy just what you need for this recipe. Serve over brown rice, millet or quinoa.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons fennel seeds
  • 1 pound chicken tenders, cut into bite-size chunks
  • 3/4 teaspoon salt, divided
  • 2 tablespoons canola oil, divided
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 small fresh chile, seeded and minced
  • 1 tablespoon minced fresh ginger
  • 1 1/2 bunches asparagus (about 1 1/2 pounds), woody ends trimmed, cut into 1-inch pieces
  • 1/2 cup “lite” coconut milk (see Tip)
  • 1/2 cup chopped fresh cilantro


  • Active

  • Ready In

  1. Toast cumin and fennel seeds in a small dry skillet over medium heat until fragrant and beginning to brown, about 2 minutes. Finely grind in a spice grinder (such as a clean coffee grinder) or with a mortar and pestle.
  2. Toss chicken with 1 1/2 teaspoons of the spice mixture and 1/4 teaspoon salt in a bowl. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring frequently, until browned, 3 to 4 minutes. Remove to a plate.
  3. Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, chile and ginger; cook, stirring, until softened, 2 to 3 minutes. Add asparagus, sprinkle with the remaining spice mixture and cook, stirring, for 2 minutes. Stir in coconut milk and the remaining 1/2 teaspoon salt and simmer for 2 minutes more. 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, about 2 minutes more. Serve sprinkled with cilantro.
  • Tip: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 249 calories; 12 g fat(3 g sat); 3 g fiber; 9 g carbohydrates; 26 g protein; 136 mcg folate; 63 mg cholesterol; 2 g sugars; 0 g added sugars; 1043 IU vitamin A; 14 mg vitamin C; 59 mg calcium; 2 mg iron; 514 mg sodium; 478 mg potassium
  • Nutrition Bonus: Folate (34% daily value), Vitamin A (21% dv), Vitamin C (20% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 3 lean meat, 2 fat

Reviews 4

May 02, 2013
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By: Bakerette87
Relatively easy to make, although I had to use a mortar and pestle to grind my spices as I don't have a spice grinder. I made it according to the recipe to get a base for it and I only plan to make one change next time: I will cut back on the fennel seeds; they were a very strong flavor in the dish and overshadowed even the asparagus. I served this with brown rice, but I'll try making coconut rice next time with the leftover coconut milk. I'm a big fan of coconut and would love a boost of that flavor
May 11, 2011
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By: jmo
Tasty! This is very flavorful and turned out great. I'm not crazy about fennel, so I halved the amount, and it was perfect. Just hint of fennel, and still very tasty. I served this with coconut rice, which was a fantastic compliment. I will be making this again. For pictures of how it turned out, check out my blog post on The Carnivorous Vegan: Pros: Very flavorful
May 03, 2011
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By: lisa.osborne2
Pretty Good I made this and served with brown rice, it was pretty good but I wasn't in love with it. I thought it was a little bland over all, the coconut milk didn't give it as much flavor as I was hoping.
April 02, 2011
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By: deirdreid
Delicious! I made this the other night and we loved it. I didn't have cumin seeds so used ground cumin instead. I added half a red bell pepper for color and sweetness. I used up the leftover coconut milk to make brown basmati rice -- used half water, half coconut milk. I also fried up some onions and garlic in the pot before adding the rice and liquid - yum. I blogged about it at Grabbing the Gusto. This one's a keeper! Pros: highly flavored, easy to make