Give us a like and we'll keep you in the loop.

We use cookies

We use cookies and other tracking technologies to improve your browsing experience on our website, to show you personalized content and targeted ads, to analyze our website traffic, and to understand where our visitors are coming from. By browsing our website, you consent to our use of cookies and other tracking technologies.
In dit online kookmagazine probeer ik de drie tafelmomenten met je gezin in de kijker te zetten: zo zal je zien dat ik niet enkel het thema warme bereidingen aansnijd maar dat ik jullie ook graag probeer te inspireren voor een happy lunch, een verrassend ontbijt of een betoverend lekker dessertje!

Chicken, asparagus and turmeric casserole

Ingredients for 4 people

  • ½ liter of coconut milk
  • 800gr boneless chicken thighs. They sell them in our neighborhood store. You can also use chicken breast, but chicken thighs are ten times as juice and I hardly use anything else anymore!
  • 2 stalks of lemon grass
  • 1 clove of garlic
  • 1 tablespoon of turmeric
  • 1 tablespoon of curry powder
  • 1kg white asparagus
  • 2 tomatoes (you can add some extra cherry tomatoes too)
  • 3 spring onions
  • salt and pepper
  • a handful of unsalted peanuts

Preparation

Pre-heat the oven to 190°. Peel the asparagus and cut them in 3 pieces. You can also choose to use the small delicate kind, which you don’t have to peel and can use as a whole. Cut the spring onion and tomatoes in small pieces. If you prefer softer white asparagus, you might boil them for 3-4 minutes.

Take a measuring cup and add the lemongrass, garlic clove and coconut milk. Flavor it with salt and pepper and add the curry powder and turmeric.

Cut the chicken in to pieces and fry in a pan. When they’re golden brown, put them in a heat resistant casserole dish. Add the tomatoes, spring onion and asparagus and poor the coconut milk over top. Sprinkle with peanuts.

Cover the dish with aluminum foil and place it in the oven for 45 minutes. After that, reduce the oven temperature till 180°, remove the foil and bake for another 15 minutes.

Enjoy!

Tip: tomatoes release a lot of liquid during the baking process. Make sure to strain them well or choose to work with cherry tomatoes only.

Most Recent Articles

Zoete herfstcurry (op grootmoeders wijze)

Show more