Preheat oven to 180°C.
In a frying pan heat oil.
Add chicken pieces and curry powder, continue frying until evenly brown.
Remove from heat; add sour cream, KNORR Classic White Sauce, basil pesto, coriander and asparagus.
Mix together gently before pouring into a casserole dish.
Sprinkle with feta cheese and top with roasted seeds. Bake for 10-20 minutes until cooked.