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    Rhubarb chicken curry

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    *mandatory

    Rhubarb chicken curry

    By Chetna Makan

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 4

    Ingredients

    2 tbsp rapeseed oil
    2 medium onions, finely chopped
    2 tomatoes, finely chopped
    ½ tsp salt
    2 tsp mild curry powder
    1 tsp chilli powder
    400g can coconut milk
    200g rhubarb, trimmed
    600g chicken thigh fillets, cut into bitesized pieces
    1 tsp clear honey
    Steamed basmati rice, to serve
    Coriander sprigs, to serve

    Method

    1 Heat the oil in a pan and add the onions. Cook over a medium heat for 6-7 minutes, until golden. Add the tomatoes and cook for another 6-7 minutes, until softened. Stir in the salt, curry powder and chilli powder, followed by the coconut milk.

    2 Keeping a small stick of rhubarb aside, cut the rest into 3cm chunks. Add the rhubarb chunks and chicken to the pan. Cover and cook over a low heat for 15 minutes, until the chicken is cooked through, the juices run clear and no pink meat remains. Drizzle in the honey and mix well.

    3 Cut the reserved rhubarb into matchsticks. Serve the curry with steamed rice, sprinkled with the rhubarb matchsticks and sprigs of coriander.

     

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