Chicken Breast with Vegetables and Banana Curry Sauce

Method

1. Cook the Jasmine rice in salted water.
2. In a pan, heat a drizzle of extra virgin olive oil and a crushed garlic clove.
3. Add the chopped spring onion and the asparagus pieces (stems and tips).
4. Add the peas, season with salt, and add a splash of water. Cook for a few minutes.
5. Add the spring onion greens and cook briefly. Set aside.
6. In the same pan, cook the chard with fresh garlic, then add the shiitake mushrooms. Set aside.
7. Cut the chicken breast into strips and cook them in lightly salted boiling water (or with asparagus stem broth) for a few minutes until tender. Drain.
8. For the sauce: melt the clarified butter in a pan, add the curry powder and toast briefly.
9. Add a splash of water and the banana cut into pieces, stir.
10. Pour in the kefir and adjust salt. Blend everything until smooth.
11. Plate: arrange the rice, vegetables, chicken, sauce, and garnish with raw asparagus tips (if available).