Cut the chicken and bell peppers into small pieces. (Optionaly marinate the chicken in curry powder).
Cut the shallots in half and separate them into layers (petals).
Grate the ginger to obtain a paste.
Sauté the chicken with curry leaves over medium heat in oil until lightly browned. Add salt now.
Add the bell peppers and sauté for two minutes.
Add the shallots and sauté for 1 minute.
Add the spices and the cinamon stick and stir well, cooking for one minute on low heat.
Add ginger and chutney and mix well.
Add coriander leaves.
Add a tbsp of tomato paste.
Add the garlic.
Add asparagus if you use.
Add the cream and cook over low heat until the sauce thickens.
Enjoy!