Peel the broken asparagus and cut into bite-sized pieces. Fry in a little peanut oil (or sunflower oil), add the diced onion and the chicken. Sprinkle with plenty of curry powder and roast with the curry. Deglaze with water. The sauce is ready when the asparagus is firm to the bite and the meat is cooked through. Season to taste with salt, pepper and ginger. You can also use soy sauce instead of the salt and use coconut milk instead of the water.
This goes well with rice or Chinese noodles (cooked in salt water and then fried in the pan).
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