Best 8 Curry Chicken With Asparagus Recipes

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**Curry Chicken with Asparagus: A Flavorful and Nutritious Dish**

If you're looking for a delicious and nutritious meal that's easy to prepare, curry chicken with asparagus is a perfect choice. This dish combines the hearty flavors of curry with the crisp freshness of asparagus, creating a satisfying and flavorful experience. Whether you're a seasoned home cook or a beginner in the kitchen, our collection of recipes inside this article will guide you through the process of creating this delectable dish. From classic Indian-style curry to Thai green curry, we've gathered a diverse range of recipes that cater to different tastes and preferences. Get ready to tantalize your taste buds and indulge in the goodness of curry chicken with asparagus.

Check out the recipes below so you can choose the best recipe for yourself!

CURRY CHICKEN WITH ASPARAGUS



Curry Chicken with Asparagus image

I love the flavors that a good curry brings. It is a good dish to make when you have a little bit of this and a little bit of that to make a complete meal and have enough to bring to lunch the next day.

Provided by Kathy Williams

Categories     Chicken

Time 30m

Number Of Ingredients 11

6 boneless chicken thighs cut into bite size
5 slice bacon
1 medium onion
1 bell pepper chopped
1/2 lb asparagus cut into 1"pieces
2 Tbsp tomato paste
2 tsp garlic, minced
2-3 Tbsp curry powder
1 tsp ginger powder
1 c chicken broth
1 can(s) coconut milk

Steps:

  • 1. In a heavy pan or skillet cook bacon to render fat. Add chicken pieces, salt, pepper and brown on all sides. Remove and set aside.
  • 2. In the same pan, add onion, bell pepper, and asparagus, and cook until softened. Moving the vegetables aside add tomatoe paste and garlic and cook for 1-2 minutes, stir in the curry powder and ginger and cook a minute more. Add chicken and stir all together.
  • 3. Stir in chicken broth and lower heat, cover and simmer for about 5 minutes or until chicken is done. Stir in coconut milk and simmer a few minutes more. Serve over Jasmine rice. I like to put the curry sauce on the bottom then the rice and top with meat and vegetables and then more sauce.

SAUCY CHICKEN AND ASPARAGUS



Saucy Chicken and Asparagus image

You won't believe how delicious, yet how easy this chicken asparagus recipe is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother-who's 95 years old-likes to serve this creamy dish for luncheons with friends! -Vicki Schlechter, Davis, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded cheddar cheese

Steps:

  • If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. , In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.

Nutrition Facts : Calories 591 calories, Fat 44g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 1266mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.

CHICKEN & ASPARAGUS STIR-FRY



Chicken & Asparagus Stir-fry image

This chicken and asparagus stir-fry recipe is a healthy dish that's easy and fast to put together. Asparagus is in season right now, so it's the perfect time to try this recipe out!

Provided by Sarah

Categories     Main Course

Time 25m

Number Of Ingredients 16

12 ounces chicken breast ((thinly sliced))
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon oil ((any neutral oil, such as vegetable or canola oil))
1 teaspoon oyster sauce
1/2 cup water ((or low sodium chicken stock))
2 teaspoon cornstarch
1/4 teaspoon ground white pepper
1/4 teaspoon sugar
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1/4 teaspoon sesame oil
2 tablespoons oil ((any neutral oil, such as vegetable or canola oil))
1 clove garlic ((minced))
1 pound asparagus ((end trimmed and sliced on a sharp angle into 2-inch pieces))
1 tablespoon Shaoxing wine

Steps:

  • In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
  • Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil.
  • Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
  • Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
  • Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
  • Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
  • Taste for seasoning and add additional salt to taste if needed. Serve over rice.

Nutrition Facts : Calories 212 kcal, Carbohydrate 7 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 54 mg, Sodium 518 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ASPARAGUS AND CHICKEN STIR-FRY



Asparagus and Chicken Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

CAST IRON SKILLET CURRY FRIED CHICKEN WITH CURRY AND MANGO-YOGURT SAUCE AND RED CHILE ASPARAGUS



Cast Iron Skillet Curry Fried Chicken with Curry and Mango-Yogurt Sauce and Red Chile Asparagus image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

Vegetable, canola, or peanut oil, for frying
1 (3 to 4 pound) whole chicken, cut up into 8 pieces
Salt and freshly ground black pepper
2 cups flour
1 tablespoon good quality curry powder
1 teaspoon cayenne pepper
Mango-Yogurt Sauce, recipe follows
Asparagus with Red Chile Oil, recipe follows
2 tablespoons olive oil
1 small yellow onion, finely diced
2 cloves garlic, finely chopped
2 tablespoons good quality curry powder
1/4 cup water
2 cups plain yogurt
1 ripe mango, peeled, seeded and coarsely chopped
2 tablespoons fresh lime juice
Salt and freshly ground pepper
1 pound asparagus, trimmed
1/4 cup red chile oil, recipe follows
Salt
1 cup pure olive oil
2 dried New Mexico chile peppers (available at specialty markets), stemmed and seeded
1/2 teaspoon dried chile de arbol (available at specialty markets)
1 teaspoon ancho chile powder (available at specialty markets)

Steps:

  • Heat 1 inch of oil in a large, deep cast iron skillet over high heat to 350 degrees F.
  • Season chicken well on both sides with salt and pepper. Place the flour in a brown paper bag, add 1 tablespoon of salt, 2 teaspoons black pepper, curry powder, and cayenne pepper, and shake to combine.
  • Add the chicken 3 pieces at a time to the bag, and shake well to coat each piece with the flour. Put them on a rack when you have finished.
  • Slowly add the chicken pieces to the hot pan skin-side down. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes, or until golden brown and cooked through. Drain on paper towels and transfer to a platter and drizzle with Mango-Yogurt sauce or serve alongside. Serve with Asparagus with Red Chile Oil.
  • Heat olive oil in a small saute pan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute longer. Add the curry powder and water and cook for 5 minutes. Remove from the heat and let cool to room temperature.
  • Place the yogurt, mango, onion mixture and lime juice in a food processor and process until smooth. Season with salt and pepper.
  • Preheat oven to 400 degrees F. Toss asparagus with oil and season with salt. Roast for 8 to 10 minutes or until just cooked through.
  • Place all ingredients in a blender and puree. Strain through a fine strainer. May be refrigerated up to 3 days. Serve at room temperature.

CHICKEN AND ASPARAGUS FETTUCCINE



Chicken and Asparagus Fettuccine image

This is so rich and filling that one serving goes a long way. Crusty bread and a salad is all this creamy dish needs to make a complete and hearty meal.

Provided by STEPHNDON

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 6

Number Of Ingredients 9

12 ounces dry fettuccini pasta
2 cups 1 inch pieces fresh asparagus
½ cup butter
2 cups half-and-half cream
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch cayenne pepper
¾ cup grated Parmesan cheese
½ pound cooked chicken breasts - cut into bite size pieces

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
  • In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
  • Pour sauce over pasta and asparagus, and toss to coat.

Nutrition Facts : Calories 567.1 calories, Carbohydrate 46.6 g, Cholesterol 113.7 mg, Fat 30.9 g, Fiber 2.9 g, Protein 27.6 g, SaturatedFat 18.3 g, Sodium 365 mg, Sugar 3 g

CHICKEN ASPARAGUS CASSEROLE



Chicken Asparagus Casserole image

I made this for dinner after looking at several similar recipes. It was a hit with the whole family, even the resident food snob (casserole???) Nice & easy, ooey gooey casserole that reminds me of the 70's, lol. Serve this with noodles/pasta or rice.

Provided by Elmotoo

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breast halves, cut into 1-inch cubes
2 lbs fresh asparagus, cut into 1-inch pieces & blanched
1 (10 3/4 ounce) can cream soup
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon curry powder
pepper
1 cup shredded cheese

Steps:

  • Preheat oven to 350°F.
  • Saute chicken; season with pepper.
  • Combine chicken & asparagus in greased 2QT casserole dish. Mix soup, mayo, sour cream & curry powder. Pour over chicken/asparagus mixture & stir to combine.
  • Cover & bake until heated through & bubbly, about 20 minutes. Remove cover, top with cheese & turn on the broiler for about 5 minutes until melted & browned.
  • Serve!

LEMON-CURRY CHICKEN CASSEROLE



Lemon-Curry Chicken Casserole image

Asparagus and almonds add a flavorful twist to an ordinary chicken dish. I've made this countless times for company and am usually asked for the recipe.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

2 packages (12 ounces each) frozen cut asparagus, thawed and drained
4 boneless skinless chicken breast halves, cut into 1/2-inch strips
Salt and pepper to taste
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1/4 cup lemon juice
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1/2 cup sliced almonds, toasted

Steps:

  • Place asparagus in a greased 11x7-in. baking dish; set aside. Sprinkle chicken with salt and pepper. , In a large skillet, saute chicken in butter for 10-14 minutes or until juices run clear. Place over asparagus. Combine soup, mayonnaise, lemon juice, curry powder, ginger and pepper; spoon over chicken. , Bake, uncovered, at 350° for 35 minutes. Sprinkle with almonds and return to the oven for 5 minutes.

Nutrition Facts : Calories 373 calories, Fat 29g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 583mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 20g protein.

Tips

  • Choose bone-in, skin-on chicken breasts or thighs for the most flavorful curry. The bones and skin add richness and depth of flavor to the dish.
  • Use a variety of vegetables in your curry. This will add color, texture, and nutrients to the dish. Some good vegetables to use include onions, garlic, ginger, carrots, potatoes, and peas.
  • Use a good quality curry powder. This is the key ingredient in any curry dish, so it's important to choose one that is flavorful and aromatic. Look for a curry powder that is made with a variety of spices, such as cumin, coriander, turmeric, and chili powder.
  • Don't be afraid to adjust the amount of curry powder to your taste. If you like a mild curry, start with a small amount of curry powder and add more to taste. If you like a spicy curry, add more curry powder until you reach the desired level of heat.
  • Serve curry with rice or naan bread. This will help to soak up all of the delicious sauce.

Conclusion

Curry chicken with asparagus is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily customized to your taste. So next time you're looking for a quick and easy meal, give curry chicken with asparagus a try.

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