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


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.


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.

This article was originally published on cuisinevous