Cut the chicken breast into 4 pieces, season with salt and pepper, rub with olive oil, and set aside.
Chop the garlic and onion finely, cut the asparagus crosswise into 4 parts each, and slice the baby corn.
Preheat a skillet and add half of the olive oil, when hot, add the chopped onion, wait until transparent and add the garlic, asparagus, and baby corn, sauté for about 3 minutes and add the white wine, let the alcohol evaporate and incorporate the curry, cream, coconut cream, and chicken broth, let boil and adjust the flavor with salt and pepper, let boil for 5 more minutes.
Grill the chicken breasts until juicy, serve them and drizzle with the sauce, accompany with white rice and fresh salad.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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