- In a small dry skillet, over medium heat, toast cumin and fennel seeds until fragrant and beginning to brown, about 2 minutes.
- Use a mortar and pestle to finely grind spices (spices can also be ground in a clean coffee grinder) and mix in turmeric powder.
- Season the chicken with half of the spice mixture and 1/4 teaspoon salt.
- In a large skillet, heat olive oil over medium-high heat.
- Add the chicken and cook, until browned, 3 to 4 minutes; set aside.
- Reduce heat to medium, add the remaining 1 tablespoon oil, onion, garlic, chilies and ginger; cook, until softened, 2 to 3 minutes.
- Add asparagus, sprinkle with the remaining spice mixture and cook, for 2 minutes.
- Stir in coconut milk and the remaining 1/2 teaspoon salt and simmer for 2 minutes.
- Return the chicken and any juices to the pan and cook until the chicken cooked through and the asparagus is tender-crisp, about 2 minutes.
Makes 4 servings.
Approximate Nutrient Analysis per serving (assumes skinless boneless chicken):
270 calories, 12 g fat, 3.5 g saturated fat, 75 mg cholesterol,600 mg sodium, 13 g carbohydrate, 5 g fiber, 5 g sugar, 29 g protein
