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.
Author: Julie Malyon @ SBA's Kitchen
250g8oz rhubarb, stalks only
1brown onionthinly sliced
1garlic clovefinely chopped
1 ½tspground coriander
½tspground white pepper
1stalk lemon grassbruised, or ¼ sp ground dried lemon grass
1cmpiece of galangal
1cmpiece of fresh ginger
Salt to taste
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.
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.