
Chicken & Rhubarb Curry
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
After tidying the rhubarb patch, I had an armful of rhubarb to deal with! A friend suggested a recipe she found on the internet. I took the idea and created my own recipe using one of my favourite Malay curry recipes, thus using only a wok as compared to two pots and a baking dish! It sounds a weird combination, but my curry has tamarind in it, so eliminated that and also the coconut milk, changed the spices a little and the end result a delicious, light chicken curry.
Category:
Main Course
Style:
Curry
Quantity: 4 serves
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 250 g 8oz rhubarb, stalks only
- 1 tbsp peanut oil
- 1 brown onion thinly sliced
- 1 garlic clove finely chopped
- 1 ½ tsp ground coriander
- 1 tsp ground ginger
- ½ tsp ground tumeric
- ½ tsp ground cumin
- ½ tsp ground white pepper
- ½ cinnamon stick
- 3 whole cardamons
- 1 bay leaf
- 1 stalk lemon grass bruised, or ¼ sp ground dried lemon grass
- 1 red chilli
- 1 cm piece of galangal
- 1 cm piece of fresh ginger
- ¾ cup chicken stock
- 30 g palm sugar
- Salt to taste
Instructions
-
Place the cinnamon stick, bay leaf, lemon grass, chilli, galangal and fresh ginger into a piece of muslin and tie into a bag with a piece of cooking twine, alternatively place them all into an infuser..
-
Heat the peanut oil in a wok or large pot, over medium heat and add the onion. Sautee gently until soft
-
Add the garlic and ground spices and continue to fry for a minute, before adding the chicken. Stir to coat the chicken in the spices.
-
Toss in the rhubarb and stir.
-
Pour in the chicken stock, add the aromats and palm sugar and season with salt.
-
Cover with a cartouche and then put the lid on the wok.
-
Simmer gently over a low heat for 45 minutes to an hour, until the chicken is tender.
-
Serve with steamed rice.
Notes
- Inspired by my friend Nici and her suggestion to check out the Chicken and Rhubarb Curry at http://foodfloozie.blogspot.com.au/2011/05/curried-rhubarb-chicken.html?m=1.
- I used chicken marylands and cut them into leg and thigh portions.
- While there does not seem to be much liquid in the recipe, you will be surprised how much there is at the end of the cooking.
- I have a diffuser which is wonderful for adding aromats to dishes that need to be removed before serving.