Asparagus and Chicken Stir-fry

Ingredients

• 250 g Chicken breast fillet
• 3 tsp Curry powder
• 500 g white asparagus
• 2 Spring Onions
• 1 Carrot
• 1 tbsp Sunflower oil
• 1 tbsp Tomato Paste
• 100 ml heavy cream
• Salt
• Pepper

Instructions

1. 1.

   Rinse the chicken breast fillet, pat dry, dice and season with curry.

2. 2.

   Wash the asparagus, remove the woody ends, generously peel and cut into pieces.

3. 3.

   Clean, wash and slice the spring onions into rings. Peel, wash and slice the carrot.

4. 4.

   Heat oil in a pan and brown the chicken cubes all over over medium heat. Add asparagus, carrots and onion rings and fry briefly. Then stir in the tomato paste.

5. 5.

   Add 300 ml of water. Bring to a boil and simmer covered over low heat for 8-10 minutes, stirring frequently. Stir in the cream and heat briefly again. Season the asparagus and chicken stir-fry with salt and pepper and serve. Serve with rice if desired.