The Kitchen

Rhubarb Chicken Curry

Make this flavorsome rhubarb chicken curry with coconut milk, raisins, and apples during the short rhubarb season; it's a delight! Ingredients: 13 | Prep Time: 20 minutes | Cook Time: 25 minutes | Servings: 4 | Difficulty: Easy This rhubarb chicken curry might sound unusual, but it is really worth making!

By Test Kitchen · India · 3 min ·

Ingredients · Servings 4

1 lb 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, Note)
2 tablespoons vegetable oil
2 tablespoons white wine vinegar
12.5 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)

Method · 45 min

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.1 lb boneless, skinless chicken breast + 2 garlic cloves + 1 piece fresh ginger + ½ teaspoon red chili flakes + 2 tablespoons green curry powder + 2 tablespoons vegetable oil + 2 tablespoons white wine vinegar
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.12.5 oz rhubarb + 1 large apple + 1 onion
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.1 tablespoon coconut oil + 1 tablespoon honey
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 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.2 tablespoons raisins + 1 can coconut milk

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. For more ideas, check out these Rhubarb Recipes (Bake, Cook, Preserve).

Featured comment

Denise: I made this recipe and it was delicious. A little more tangy than traditional curry because of the rhubarb, but that's the point, right?

Recipe Ingredients

Fruit (although rhubarb is technically a veggie): I paired rhubarb and apples again (I love the combination) and added some raisins for sweetness. Check Rhubarb and Apple Crumble, Rhubarb and Apple Crisp, or Stewed Rhubarb and Apples.

Chicken breast pieces. Alternatively, you can use boneless, skinless chicken thighs cut into pieces.

I use green curry powder, but yellow works too. Check the spiciness - it varies by type and brand. Mine isn't very hot, so I used two tablespoons.

Coconut milk balances the tartness of rhubarb, adding creaminess and flavor. See the recipe card for full information on ingredients and quantities.

How to make rhubarb chicken curry? Step #1: Marinate the chicken with the garlic, ginger, chili flakes, curry powder, oil, and vinegar for 1-2 hours.

Step #2: Chop the rhubarb, slice the apples, and chop the onion. Step #3: Cook rhubarb, apples, and onion.

Add honey and remove from the pan. Wipe the pan.

Step #4: Cook the chicken in the same pan in two batches, 2-3 minutes per batch. Step #5: Add the apple mixture, raisins, and coconut milk and simmer for 10 minutes.

Step #6: The sauce should be slightly thickened, the chicken cooked through, and the rhubarb softer but not mushy.