Creamy Vadouvan Chicken Breast With Caramelized Fennel Bulb and Asparagus

Healthy food doesn't have to bland,  boring,  and unappealing. There are few recipe that I would make over and over again just for that reason alone. One example is this creamy luscious chicken using  Vadouvan spice mix that I posted earlier. For a special occasions, you can splurge a little by using more expensive cut of meat, but for light everyday meal you can use chicken breast, you can even simplify it further by using tofu, paneer (Indian hard cheese), or just using different kind vegetables you desire. I hope you like it !

Creamy Vadouvan Chicken Breast With caramelized Fennel Bulb and Asparagus
serve 4 to 6 

2 pounds boneless and skinless chicken breast, cubed
1 Fennel bulb, halfed - sliced
10 asparagus, cut into 2-inch long
1 to 2 tbs vegetable oil
2 tsp brown mustard seeds
2 tsp cumin seeds
1 dried bay leave
3 fresh curry leaves
3 tomatoes, cut into chunks
1 cup vadouvan spice mix
1/4 cup (or more) water or chicken stock
1/2 cup plain yogurt
salt, as needed

Heat oil in a medium size shallow pan, add sliced fennel, saute until until soft and caramelized a little. Add brown mustard seeds, cumin seeds, dried bay leave, and fresh curry leaves, saute until fragrant, about one minute. Now add the tomato chunks, follow by vadouvan spice mix, and the chicken breast, pour about 1/4 cup of water or chicken stock, stir. Cook and stir often for about 8 minutes (depending how big your chicken cubes are), replenish another 1/4 cup of water or chicken stock if necessary. Add asparagus to the pan, cook for a minute, stir in yogurt, taste and adjust the seasoning as needed. Cook another one minute, just enough to heat the yogurt. Transfer to a serving dish, serve with steam basmati rice, or Indian flat bread.