Cooking Demonstrations are every 1st and 3rd Saturday at 3pm eastern on the @Eat-to-Treat YouTube channel!

June 3rd at 3 pm Eastern

Chicken & Asparagus Curry

Equipment

• Pot with lid for rice

• Stove

• Measuring cups/spoons

• Pan for curry

• Spoon for stirring & serving

• Knife/Cutting Board

• Blender

Chicken & Asparagus Curry with Rice

• 1 cup brown rice

• 2 cups water

• 1 pound boneless, skinless chicken thighs

• 1/2 cup non-fat, plain Greek yoghurt

• 1/2 tablespoon ginger paste

• 1/2 tablespoon turmeric

• 1/4 teaspoon cayenne

• 1/2 tablespoon garam masala

• salt

• 1 tablespoon olive oil or ghee

• 1 onion

• 1/2 tablespoon curry powder

• 1 teaspoon garam masala

• 2 medium tomatoes

• 5 large cloves of garlic

• 1/2 pound of fresh asparagus spears