Friday, May 27, 2011

Rhubarb Chicken Curry

Yes I have a LOT of Rhubarb and if you don't have a lot you might want to save it for the desserts...but this was REALLY REALLY good. ( I think even Annabelle who hates Rhubarb would like it)  This is my own made-up recipe.

Four boneless skinless chicken thighs, cut up, seasoned to your taste and sauteed in a little olive oil.

2 Tbl olive oil
1 onion, chopped
1/2 red bell pepper chopped
1 clove garlic chopped
1 cup rhubarb, chopped
1/2 cup craisins.
2 carrots, chopped
1 cup chicken stock
1/4 cup white wine
1/4 cup apricot jam
1/4 cup brown sugar (more or less)
1 -2 tbs curry powder
1/2 tsp cumin
a pinch of cayenne pepper if you like a little heat.
salt, pepper to taste

Saute onions and pepper in olive oil until onions are transparent.  Add garlic and rhubarb and cook on med-low for a few minutes.  Add wine, jam, sugar, spices and stir and cook another few minutes.  

Taste it before you add the sugar and add the sugar to your liking.  I prefer a sweeter taste but you make like the tarter flavor.  Add the chicken stock and bring to a boil, then lower the heat and cook until it turns into a sweet sticky mess.  Add the chicken and serve over rice.  You will see rice in the pan in my picture.  Usually, I have good luck cooking rice with the liquid in these kinds of dishes but I could not get that rice to cook so cooking the rice separately is probably a better bet.

I had a few stalks of asparagus that I picked from the yard and were not enough to serve on their own so I chopped those up and put it in there too but I don't think you could notice them.


  1. It's not the flavour so much as the texture - and I do like a fruity curry. But not sure I could cope with chopping the stuff, which sets my teeth on edge....