A flavorsome rhubarb chicken curry with coconut milk, raisins, and apples.
This rhubarb chicken curry might sound unusual, but it is really worth making! It is full of flavor, creamy and comforting; every bite is a delight!
Another rhubarb recipe, another curry; hopefully, you are still in the mood for rhubarb. I know I still am, and I am trying to make the most of the season. For instance, this Rhubarb and Fish Curry, the Rhubarb Chicken, or the Rhubarb Meringue Cake.
Table of contents
Ingredients
Fruit (although rhubarb is technically a veggie):
- I paired rhubarb and apples again (I love the combination) and added some raisins for sweetness.
Chicken:
- Chicken breast pieces.
- Alternatively, you can use boneless; skinless chicken thighs cut into pieces.
Curry sauce:
- I use green curry powder, but yellow one is a fine choice as well.
- Make sure you know how spicy the curry is; it differs from one sort and one brand to another.
- The green curry powder I have is not particularly hot, so I was fine with two tablespoons. Just check before you add it to the dish.
- Some coconut milk also helps a lot in cutting through the tartness of the rhubarb, making the whole dish wonderfully creamy and giving it a lovely flavor.
- For the curry sauce, you will also need garlic, chili flakes, fresh ginger, white wine vinegar, and some honey.
How to make rhubarb curry?
- Cut the chicken into small pieces.
- Mix with the grated garlic and ginger, chili flakes, curry powder, oil, and vinegar in a bowl. Cover and marinate in the fridge for 1-2 hours.
- Cook the chopped rhubarb, apples, and onion in the melted coconut oil for a few minutes.
- Add the honey, stir well for about 1 minute and remove everything from the pan.
- Wipe the pan clean.
- Cook the chicken pieces in the same pan in two batches, 2-3 minutes per batch, until nicely brown. Don't overcrowd the pan, or the chicken will stew instead of browning.
- Add the apple mixture, raisins, and coconut milk, bring to a gentle boil, lower the heat and simmer for about 10 minutes.
- The sauce should be slightly thickened, the chicken cooked through, and the rhubarb softer but not mushy.
- Serve with rice.
Make in advance
Like all curries, this dish can be made in advance and reheated. It keeps well in the refrigerator for 2-3 days.
More curries
Vegan Apple and Chickpea Curry
Chicken Balti (Spicy Indian Curry Recipe)
Cauliflower Curry with Potatoes
Do you like this recipe?
Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!
Rhubarb Chicken Curry
A flavorsome rhubarb chicken curry with coconut milk, raisins, and apples.
Print
Pin
Share
Grow
Rate
Servings: 4
Calories: 596kcal
Ingredients
- 500 g/ about 1 pound boneless skinless chicken breast
- 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
- 350 g/ 12.3 oz rhubarb
- 1 large apple
- 1 onion
- 1 tablespoon coconut oil
- 1 tablespoon honey
- 2 tablespoons raisins
- 1 can coconut milk 400 g/ 14 oz
Instructions
- Slice the chicken breast into 2 cm/0.8-inch 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.
- In the meantime clean the rhubarb and cut it into 3 cm/1.6-inch pieces. If the rhubarb stalks are too wide, cut them lengthwise first and then into the smaller strips. Slice the unpeeled apple thinly and chop the onion finely.
- 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.
- Wipe the pan clean with a paper towel. Take the chicken slices out of the marinade and cook in 2 batches, about 2-3 minutes each batch. Stir a few times to make sure that the chicken browns on all sides.
- 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
Yellow curry powder or curry paste can be used instead. Check how hot it is and use it accordingly.
Nutrition
Serving: 1/4 of the curry | Calories: 596kcal | Carbohydrates: 28g | Protein: 43g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 10g | Cholesterol: 106mg | Sodium: 113mg | Fiber: 5g | Sugar: 15g
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!
zerrin says
This is a wonderfully comforting curry Adina! Love the combination. I have everything to make it except rhubarb. Never seen it here. I'm sure it has a great impact on this recipe, but I will still try this curry without rhubarb.
Balvinder says
Oh my God, am I the only one who have not tried rhubarb yet? This is the third recipe I have seen today of rhubarb. This curry sounds like a great recipe. I'll have to give it a try.
Angie@Angie's Recipes says
So very comforting and delicious, I love chicken curry and add of rhubarb is just brilliant.
Monica says
I honestly must be missing out since I have no experience with rhubarb. And I am now learning there is a ton more to do with it than just to bake it in a tart!
Kate says
This is great! I'd never thought about adding rhubarb to curry but it makes total sense. Love it!
mjskitchen says
What a very creative recipe! I never would have thought to use rhubarb in a curry dish. Love all of the ingredients and the combination of them sounds quite intriguing. I grown rhubarb so I'm giong to have to try this. It's a curry afterall, how can it not be delicious.
Denise says
I made this recipe and it's was delicious. A little more tangy than traditional curry because of the rhubarb, but I that's the point, right? Rhubarb is great for diabetics because it doesn't spike blood sugar, so I've been having it every two weeks in various savory dinners. We froze all the rhubarb from our garden that we couldn't use over the spring and summer and we still have some left. I found this to be more of a Thai curry than Indian. Because I already had that in my head, I substituted rice vinegar for the white wine vinegar, and chili paste for the red chili flakes. It came out great and the family loved it! I will definitely make this regularly. Great recipe! Thanks!
Adina says
Thank you for the feedback and the information, Denise. I am happy you liked the dish; this is my favorite savory rhubarb dish.