Description
A flavorful dish combining tender chicken with tangy rhubarb and aromatic spices.
Ingredients
Scale
- 500g chicken fillet, diced
- 2 cups rhubarb, chopped
- 1 onion, finely sliced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 cup coconut milk
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- Heat oil in a pan over medium heat.
- Add onions, garlic, and ginger. Sauté until fragrant.
- Add chicken and cook until browned.
- Stir in rhubarb, curry powder, turmeric, and cumin. Cook for 2 minutes.
- Pour in coconut milk and bring to a simmer.
- Cover and cook for 15-20 minutes until chicken is tender.
- Season with salt and serve.
Notes
- Adjust spice levels to your preference.
- Serve with rice or naan bread.
- Rhubarb can be replaced with green apples for a sweeter taste.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: rhubarb curry chicken, easy chicken curry, tangy chicken recipe