Rinse the chicken breast fillets and tap them dry with a paper kitchen towel. Cut the meat into thin strips, salt and pepper and mix all well with oil. Cover and refrigerate for an hour. In the meantime, prepare all the other ingredients. Cut the spring onions into thin slices and julienne the peppers and the carrot. Rinse the green asparagus, snap off its head and put away the stalks for later use (e.g. in a creamy soup). Parboil the asparagus heads in saltish boiling water for 2 minutes.
Heat up a deeper frying pan, put the chicken breast strips in it. Stir-fry, then remove with a skimmer and place on a plate. Sautee the vegetables in the remaining oil, then add the meat and the cooking cream. Mix them all well and bring to a boil. At last, add the curry paste, salt and pepper.
For the garnishing, roast the rice in some oil, salt it and add the halved onion. Bring water to a boil, add the curry spice blend and pour the spicy liquid onto the rice. Put the lid on the pan and let it steam at low heat for 15 minutes. Remove from the heat and let it sit for further 10 minutes. Fluff the rice with a fork.
Serve the chicken ragout with vegetables and the curried rice.