Chicken Fricassee with Green Asparagus, Accompanied By Spicy Curry Rice

5 from 4 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 4 people


for the fricassee

  • 400 g Chicken breast fillet
  • 1 bunch Green asparagus
  • 1 Pcs Green part of a leek
  • 150 g Frozen peas
  • 350 ml Homemade or instant chicken stock
  • Salt pepper,
  • Oil for frying
  • 1 tbsp Butter
  • 1 tbsp Cornstarch or flour

for the rice

  • 1 tbsp Peanut oil or walnut oil
  • 1 tsp Madras curry powder (hot)
  • 250 g Basmati rice
  • 375 -400 ml Chicken stock
  • Possibly some more salt



  • Remove tendons and skins from the chicken breast fillet, cut into cubes or strips.
  • Wash the asparagus, cut off the hard ends, peel the lower third and cut into pieces.
  • Clean and wash the leeks and cut across into strips.


  • Heat a larger pan, let the oil get hot and fry the chicken breast cubes in a few minutes. Spice up. Take out of the pan. Put aside. Fry the asparagus and leek in the roast. Deglaze with the chicken stock. Let simmer for a few minutes. Knead the butter and flour and stir in. Bring to a boil. Add the meat and frozen peas and heat everything well. Season savory with salt and pepper.
  • At the same time, heat the peanut oil or walnut oil in a saucepan. Add rice and curry powder and sweat. Deglaze with the chicken stock, bring to the boil. Reduce the temperature and cook for approx. 10-15 minutes with the lid closed.
  • Then arrange it nicely and a very tasty, light meal is ready.
  • We liked it very much.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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