Description
A tangy and spicy curry dish made with chicken and rhubarb, offering a unique blend of flavors for your meal.
Ingredients
Scale
- 500 grams chicken breast, cut into cubes
- 200 grams rhubarb, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 400 milliliters coconut milk
- 1 tablespoon oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pan over medium heat.
- Add diced onion and cook until soft.
- Stir in garlic and ginger, cooking for one minute.
- Add chicken cubes and cook until browned.
- Mix in curry powder and cook for another minute.
- Pour in coconut milk and bring to a simmer.
- Add chopped rhubarb and let it cook for 15-20 minutes until tender.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Adjust the amount of curry powder based on your spice preference.
- Serve this curry with rice or flatbread for a complete meal.
- Use fresh rhubarb for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8 grams
- Sodium: 400 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 70 milligrams