This dish look very simple but needs a bit of preparation work. I have prep the curry chicken in advance as you will need to soak the chicken in the curry sauce so that the chicken will be full of the curry flavour. When you cook the curry sauce, you may make it more salty as later on you do not need to add anymore seasoning when you cook it with asparagus.
Ingredient A
3 tbsp curry powder
1 tbsp paprika powder
1 tsp ginger powder
1 pc cinnamon
2 pc bay leaf
Ingredient B
Ingredient B
500ml water
1 small whole piece chicken breast fillet.
Ingredient C
Asparagus, cut interval on every 2 inch
Mix all Ingredient A into the boiling water. Mix well. Add in the chicken. Cook till chicken cooked thoroughly and until the juice left about half under medium-small heat.
Once ready, let it cool down and transfer the chicken and juices into a zipper bag or aluminum foil. Wrap it nicely to avoid food contamination. Keep in fridge/freezer at least 6 hours or overnight.
Final Cooking:
Ingredient C
Asparagus, cut interval on every 2 inch
Mix all Ingredient A into the boiling water. Mix well. Add in the chicken. Cook till chicken cooked thoroughly and until the juice left about half under medium-small heat.
Once ready, let it cool down and transfer the chicken and juices into a zipper bag or aluminum foil. Wrap it nicely to avoid food contamination. Keep in fridge/freezer at least 6 hours or overnight.
Final Cooking:
Slice and cut chicken into tiny bits.
Heat up frying pan and put in a little of oil. Add in the chicken and keep on searing it. When you see the chicken start to get to dry up, add in Shallot and Garlic. Keep on sear until become very dry and fragrance.
Add in Asparagus.
Ready to serve.
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