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
Indian-Spiced Chicken & Asparagus
From EatingWell: 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.
4 Reviews for Indian-Spiced Chicken & Asparagus
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: http://carnivorous-vegan.blogspot.com/2011/05/indian-spiced-chicken-and-...
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.
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!