Rhubarb Chicken Curry
Try this Rhubarb Chicken Curry recipe, or contribute your own.
Try this Rhubarb Chicken Curry recipe, or contribute your own.
- 2 tablespoons vegetable oil
- 2 garlic cloves
- 2 tablespoons white wine vinegar
- 1 onion
- 1 tablespoon coconut oil
- 2 tablespoons raisins
- 1 large apple
- 500 g/ about 1 pound boneless skinless chicken breast
- 1/2 teaspoon red chili flakes (or more to taste)
- 1 piece fresh ginger
- 2 tablespoons green curry powder (yellow would work too but i think that's hotter)
- 350 g/ 12.3 oz rhubarb
- 1 tablespoon runny honey
- 1 can coconut milk (400 g/ 14 oz)
- Carbohydrate 76.7126150000102 g
- Cholesterol 0 mg
- Fat 34.6514750087645 g
- Fiber 8.15312526986003 g
- Protein 2.8675875 g
- Saturated Fat 13.3951643756455 g
- Serving Size 1 1 recipe (474g)
- Sodium 11.9507500005112 mg
- Sugar 68.5594897301502 g
- Trans Fat 1.34306687510666 g
- Calories 603 calories
Step-by-step
- Wash and dry the chicken breasts.
- Slice them into 2 cm/ 0.8 inch pieces.
- Finely chop 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 two hours.
- In the meantime clean the rhubarb and cut it into 3 cm/ 1.6 inch stripes. If the rhubarb stalks are too wide, cut them lengthwise first and then into the smaller stripes.
- 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 with some 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.
- Give 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 over rice.
A Housewife's Unexpected Culinary Adventure: Rhubarb Chicken Curry
My friends, you know how it is. Weekends are for experimenting, for trying new things, for escaping the routine of weekday dinners. This past Saturday was no different. My family, bless their hearts, are notoriously picky eaters. Getting them to try anything beyond the usual pasta and chicken nuggets is a Herculean task. So, when I stumbled upon this recipe for Rhubarb Chicken Curry, I was, to put it mildly, skeptical. Rhubarb? In a curry? It sounded utterly bizarre, a culinary collision of cultures I wasn't sure I could stomach, let alone get my family to eat.
But something about the unusual combination intrigued me. I love a good challenge, and I'm always on the lookout for new ways to spice up our family meals – literally! I've always been a bit of a kitchen adventurer, constantly flipping through cookbooks and online recipes, searching for that hidden gem that'll impress my family and, let’s be honest, myself. This recipe, with its vibrant mix of sweet and savory, held a certain promise. The prospect of tender chicken mingling with the tartness of rhubarb, all wrapped in a fragrant coconut curry sauce, was enough to push me past my initial apprehension. So, I gathered my ingredients, rolled up my sleeves, and dove in headfirst.
The process itself was surprisingly straightforward. The preparation was simple and efficient, the kind of recipe you can easily whip up on a busy Saturday afternoon. Chopping the vegetables, marinating the chicken, and getting the ingredients ready took barely any time at all. The actual cooking time was minimal as well; the whole dish came together quickly, a much appreciated fact when dealing with hungry kids (and a hungry husband!). The beautiful thing about this recipe is that it's incredibly adaptable. The original recipe calls for green curry powder, but I decided to use a milder yellow curry powder, adjusting the chili flakes to our taste. I wouldn't recommend using anything too spicy, though; you'll want the sweetness of the honey and the rhubarb to stand out, not be overwhelmed by heat.
And the result? Let me tell you, my friends, it was a resounding success! The initial skepticism from my family vanished the moment they tasted the first bite. The unexpected sweetness of the rhubarb beautifully contrasted with the savory, creamy curry sauce. The chicken was perfectly cooked, tender and juicy. My children, notorious for their food prejudices, actually fought over the last piece. I was shocked, ecstatic even. The combination worked brilliantly, creating a dish that was both comforting and surprisingly sophisticated. This wasn't just dinner; it was a culinary revelation.
This rhubarb chicken curry has officially become a staple in our family's repertoire. It’s a dish that’s as easy as it is delicious. I highly recommend giving it a try; it might just become your new favorite weekend adventure. So, next time you're looking for a recipe that’s both unique and satisfying, don't hesitate to embrace the unexpected. You might just discover your own culinary masterpiece!
Tips and Variations:
- Feel free to adjust the amount of chili flakes to suit your spice preference.
- If you don't have fresh ginger, you can substitute with 1 teaspoon of ground ginger.
- Serve the curry with your favorite side dish – rice, naan bread, or even quinoa would work beautifully.
- For a vegetarian version, substitute the chicken with firm tofu or chickpeas.
- Add other vegetables, such as bell peppers or peas, for extra flavor and nutrition.
Final Thoughts:
This Rhubarb Chicken Curry is more than just a recipe; it’s a testament to the joys of culinary exploration. It's a reminder that sometimes, the most unexpected combinations can lead to the most rewarding results. So go ahead, embrace the unconventional, and discover the delicious possibilities that lie beyond the familiar. Happy cooking!
