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Jorgen's Curry Chicken & Asparagus Bake
Smash it, curry it, cheese it, bake it. Over rice.
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Ingredients
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Instructions
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- Heat the oven to 400°F (200°C). Grease a 9x13-inch baking dish with a little of the oil.
- Start the rice: bring rice, 2 cups water and a pinch of salt to a boil, cover, drop to low and cook . Off heat, leave covered until the chicken is done.
- Cut each breast in half crosswise. Put the pieces between two sheets of plastic wrap and smash with a meat mallet or heavy pan to an even 1/2 inch thick.
- Mix curry powder, salt, garlic powder and pepper. Rub the chicken with 1 Tbsp oil, then the spice mix, both sides.
- Toss asparagus in the dish with the remaining oil and a pinch of salt and spread it out. Lay the chicken on top in a single layer.
- Bake . Pull the dish, scatter cheese over the chicken, and bake more, until the cheese is melted and the thickest piece reads 165°F (74°C).
- Rest . Fluff the rice, then serve the chicken and asparagus over it with a spoonful of the pan juices.
Notes
- Smashing is the point: even thickness means the thin end doesn't dry out before the thick end is done.
- Curry powders differ a lot in heat. Madras is hot, most supermarket blends are mild. Taste yours before the rub.
- Pencil-thin asparagus can go soft by the end; lay it around the chicken instead of under it, or add it at the cheese step.
When it goes wrong
- Dry chicken → not smashed evenly, or baked past 165°F; pound to one thickness and use a thermometer.
- Raw-tasting, gritty curry → powder sat dry on the meat; rub the oil on first so the spice blooms in the oven.
- Watery dish → asparagus crowded under the chicken; spread it in one layer, or bake in a larger dish.
- Cheese browned before the chicken was done → added too early; it goes on for the last 5 minutes only.
Jorgen's family recipe