Yellow curry with asparagus, green peas & chicken, for the spring time body cleaning and energy!

Eat the seasonal colours – the spring time is the colours of yellow and green. This fresh yellow curry is cooked with green peas, green asparagus and chicken. It offers great taste and balanced nutrition. With #GuoBianSu concept, meat and vegetables are cooked together, but one can choose to eat less meat. Cooking time is 50 minutes and it costs 4 euros for 1 portion.

Ingrediets (for 6 serves)

3 pieces of chicken breast, 500 g green asparagus, 200 g green peas (frozen), 1 carrot, 1 sweet paprica, 1/4 piece celery root (fresh or frozen), 4 cm piece of ginger, 2-3 pieces hot chilly pepper ( fresh or dry ), 1 bay leaf (fresh or dry), 1 teaspoon mustard seeds, 1 teaspoon coriander seeds, 5 pieces of green cardamom, 4 tablespoons turmeric powder, 1 tablespoon coconut oil, 2 tablespoons lime juice, 1 tablespoon tomato paste, 3 tablespoons corn starch, 100 ml milk

Methods

1 Cut the chicken, carrot, celery root, sweet paprica and green asparagus into pieces. The hard end of the asparagus should be removed. Cut the ginger into fine slices. The green cardamom, coriander and mustard seeds ground with a grinder .

2 Heat 3 tablespoons cooking oil in a wok with high heat, then add the chicken and ground seeds and stir-fry for 5 minutes, or until the chicken turned white.

3 Add 1 liter water and add the rest of spices and vegetables, except the asparagus and paprica. Bring to boil, cover and continue cooking with medium-high heat for 15 minutes.

4 Mix 4 tablespoons turmeric powder, 1 tablespoon tomato paste, 3 tablespoons corn starch and 100 ml milk in a bowl.

5 Add the asparagus, sweet paprica and the bowl of mixture into the wok, stir while cooking for another 10 minutes.

6 When the soup changes into a thicker sauce, season with salt and black pepper, add 1 tablespoon coconut oil and 2 tablespoons lime juice, stir . Turn the heat down.

7 Serve with rice.