Chicken & Rhubarb Curry


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
Author: Julie Malyon @ SBA's Kitchen
  • 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
  1. 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..
  2. Heat the peanut oil in a wok or large pot, over medium heat and add the onion. Sautee gently until soft
  3. 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.
  4. Toss in the rhubarb and stir.
  5. Pour in the chicken stock, add the aromats and palm sugar and season with salt.
  6. Cover with a cartouche and then put the lid on the wok.
  7. Simmer gently over a low heat for 45 minutes to an hour, until the chicken is tender.
  8. Serve with steamed rice.
  • Inspired by my friend Nici and her suggestion to check out the Chicken and Rhubarb Curry at
  • 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.


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