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rhubarb chicken curry served with apple slices and rice in a bowl.
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4.67 from 3 votes

Rhubarb Chicken Curry

A flavorsome rhubarb chicken curry with coconut milk, raisins, and apples.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Poultry
Cuisine: Indian
Servings: 4 servings
Calories: 596kcal
Author: Adina

Ingredients

  • 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

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

  1. Curry powder: 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