I love the flavors that a good curry brings. It is a good dish to make when you have a little bit of this and a little bit of that to make a complete meal and have enough to bring to lunch the next day.
1In a heavy pan or skillet cook bacon to render fat. Add chicken pieces, salt, pepper and brown on all sides.
Remove and set aside.
2In the same pan, add onion, bell pepper, and asparagus, and cook until softened. Moving the vegetables aside add tomatoe paste and garlic and cook for 1-2 minutes, stir in the curry powder and ginger and cook a minute more. Add chicken and stir all together.
3Stir in chicken broth and lower heat, cover and simmer for about 5 minutes or until chicken is done. Stir in coconut milk and simmer a few minutes more.
Serve over Jasmine rice. I like to put the curry sauce on the bottom then the rice and top with meat and vegetables and then more sauce.