Curry Chicken and Asparagus

This was one of the last meals I was planning on trying out over Thanksgiving break. It was supposed to be a toasted sesame seed dish, but I didn’t have the right ingredients available at my parents’ house. So I used what was at hand, and it turned into a curry dish.

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Ingredients:

  • 3 uncooked chicken breasts
  • 1 bunch raw asparagus
  • curry powder
  • 1 1/2 portabello mushrooms
  • 1/4 onion chopped
  • 1 handful raw almonds
  • coconut oil

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Directions:

  • boil the chicken in water with curry powder
  • chop chicken into bite sizes
  • wash and chop asparagus into thirds
  • wash and dice mushrooms
  • chop onion
  • heat pan with coconut oil (1/2 tbsp)
  • cook asparagus, mushrooms, onion, and almonds with curry for 5-7 minutes until well sauteed but not completely cooked
  • throw in the chicken and mix
  • cook for about 3 more minutes
  • remove from heat and serve over raw spinach or rice

Curry to taste. I used about 2 tsp collectively in the chicken and the final dish.

My parents, brother, and sister-in-law tried it out at our third Thanksgiving dinner. They all said they enjoyed it, but my sister-in-law added a bit of salt. No hurt feelings here; it’s all a learning adventure. Nom.

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