Rhubarb Chicken Curry

Name: Rhubarb Chicken Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast; 2 garlic cloves; 1 piece fresh ginger; ½ teaspoon red chili flakes; 2 tablespoons green curry powder; 2 tablespoons vegetable oil; 2 tablespoons white wine vinegar; 12.5 oz rhubarb; 1 large apple; 1 onion; 1 tablespoon coconut oil; 1 tablespoon honey; 2 tablespoons raisins; 1 Can coconut milk

User Reviews

4.7

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4 servings
Calories
596 kcal
Course
Main Course
Cuisine
Indian

Rhubarb Chicken Curry

Freya Patterson

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A flavorsome rhubarb chicken curry with coconut milk, raisins, and apples.

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Ingredients

Servings

1 lb boneless, skinless chicken breast 450 g
2 garlic cloves
1 piece fresh ginger
½ teaspoon red chili flakes to taste
2 tablespoons green curry powder to taste (See note)
2 tablespoons vegetable oil
2 tablespoons white wine vinegar
12.5 oz rhubarb 350 g
1 large apple
1 onion
1 tablespoon coconut oil
1 tablespoon honey
2 tablespoons raisins
1 Can coconut milk 400 g/ 14 oz

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Instructions

Marinate chicken: Slice the chicken breasts into 1-inch/ 2 cm pieces. Grate the garlic, chili, and ginger. Place everything in a bowl, add the curry powder, oil, and vinegar, mix well, cover the bowl, and marinate for about 1-2 hours.
Prepare rhubarb: In the meantime, clean the rhubarb and cut it into 1.5-inch/ 3 cm pieces. If the rhubarb stalks are too wide, cut them lengthwise first and then into smaller strips. Slice the unpeeled apple thinly and chop the onion finely.
Saute rhubarb: Heat the skillet and melt the coconut oil. Add the rhubarb, apple, and onion and cook for about 2-3 minutes, stirring gently. Add the honey, stir again, and remove everything from the pan.
Cook chicken: Wipe the pan clean with a paper towel. Remove the chicken slices from the marinade and cook them in 2 batches, about 2-3 minutes for each batch. Stir a few times to make sure that the chicken browns on all sides.
Simmer rhubarb curry: Return the rhubarb-apple mixture back to the pan, add the raisins and the coconut milk, reduce the heat to medium-low and simmer for about 10 minutes, the sauce should thicken slightly, the chicken should be cooked through and the rhubarb should be soft but not mushy. Serve with rice.

Notes

Curry powder: Yellow curry powder or curry paste can be used instead. Check how hot it is and use it accordingly.

Nutrition Information

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Serving 1/4 of the curry Calories 596kcal (30%) Carbohydrates 28g (9%) Protein 43g (86%) Fat 37g (57%) Saturated Fat 23g (115%) Polyunsaturated Fat 10g Cholesterol 106mg (35%) Sodium 113mg (5%) Fiber 5g (20%) Sugar 15g (30%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 596 kcal

% Daily Value*

Serving	1/4 of the curry
Calories	596kcal	30%
Carbohydrates	28g	9%
Protein	43g	86%
Fat	37g	57%
Saturated Fat	23g	115%
Polyunsaturated Fat	10g	59%
Cholesterol	106mg	35%
Sodium	113mg	5%
Fiber	5g	20%
Sugar	15g	30%