Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 lb chicken fillet, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ginger, grated
- 1 can coconut milk
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a pan over medium heat.
- Add onion and garlic, sauté until soft.
- Add chicken and cook until browned.
- Stir in curry powder and ginger, cook for 1 minute.
- Add rhubarb and coconut milk, bring to a simmer.
- Cook for 15 minutes until chicken is cooked through and rhubarb is tender.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Adjust curry powder for spiciness.
- Serve with rice or naan.
- Rhubarb can be tart; balance with sugar if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Rhubarb Curry Chicken, Chicken Curry, Rhubarb Recipes