Curried Chicken with Rhubarb as the secret ingredient

Serves 4

Rhubarb as a savoury ingredient? Okay, I’ll admit it’s a bit out there, but I make rhubarb chutneys, so I thought why not a curried chicken using rhubarb. I thought I was a genius, until I did a web search and discovered it wasn’t a new idea. Well at least I’m mildly unique in that only me and about 100 other people have added rhubarb to a curried chicken dish. Great for the food ego as in “Give your head a shake, you aren’t a genius!”

Serve this with either cooked barley or brown basmati rice and seasonal asparagus with a dollop of the Yogurt Mint Sauce, my spin on Raiti, see recipe below.

Chicken Curry with Rhubarb

2 tsp (10 mL) Garam masala – see below

1 tsp (5 mL) ground coriander

1 tsp (5 mL) ground turmeric

1 tsp (5 mL) cracked pepper

½ tsp (2 mL) ground cumin

¼ tsp (1 mL) cinnamon

¼ tsp (1 mL) iodized salt

8 skinless boneless chicken thighs (1.5 lbs/750g)

1 Tbsp (15 mL) canola oil

1 onion, sliced into thin half moons

3 large cloves garlic, minced

2 Tbsp (30 mL) diced fresh ginger

½ cup (125 mL) no salt added chicken broth

2 cups (500 mL) sliced fresh or frozen rhubarb, cut into graduating sizes starting at ½ inch slices

1-2 Tbsp (15-30 mL) pure maple syrup


Yogurt and Mint sauce (1/4 per of the recipe per serving)

1 cup 2% plain unsweetened yogurt

2 Tbsp (30 mL) finely sliced fresh mint leaves

1 green onion, sliced thinly


  1. In a small bowl mix together: garam masala, coriander, turmeric, cracked pepper, cumin, cinnamon, and salt, set aside.
  2. Heat a non-stick large skillet over medium heat. Add chicken and brown on both sides. Remove chicken from pan, place on a plate and set aside.
  3. Add oil to the pan, add onion, sauté for 2 minutes until starting to get soft.
  4. Add garlic, ginger and spice mixture from Step 1 and sauté for 30 seconds or until the smell of the spices starts to hit you!
  5. Add chicken back to the skillet and mix with spices. Add chicken broth, rhubarb and maple syrup. Bring to a boil, reduce heat to simmer, cover with a tight fighting lid and cook for 15-20 minutes or until the internal temperature of the chicken reaches 165°F/74°C. Test for doneness by temperature not by time because your version of simmer and my version of simmer might not match.


Serves 4

Per one serving: With 1 Tbsp (15 mL) Maple Syrup:

Per Serving: 270 Calories, 10.2 g Total Fat, 1.9 g Saturated Fat, 0 Trans Fat, 138 mg Cholesterol,

283 mg Sodium, 13.6 g Carbohydrate, 2.5 g Fibre, 6 g Sugars, 3.4 g Added Sugars, 30.9 g Protein, 775 mg Potassium


Per one serving: With 2 Tbsp (30 mL) Maple Syrup:

Per Serving: 283 Calories, 10.2 g Total Fat, 1.9 g Saturated Fat, 0 Trans Fat, 138 mg Cholesterol,

284 mg Sodium, 17.5 g Carbohydrate, 2.5 g Fibre, 9 g Sugars, 6.4 g Added Sugars, 30.9 g Protein, 786 mg Potassium


Professional home economist tip:

Garam masala literally means a warm spice mix. There isn’t a standardized recipe for this mix of spices so every garam masala blend will be unique.

Tips on rhubarb

My world famous recipe for Rhubarb Crumble with Strawberries and Ginger  

Watch me prepare the recipe on my Facebook Fan page mairlyn.smith

For more fabulous heart healthy recipes with fibre check out my best selling cookbook Peace, Love & Fibre available online at Amazon and Indigo. 

7 thoughts on “Curried Chicken with Rhubarb as the secret ingredient”

  1. Sue Nicholson

    Hi Marilyn,

    My cousin Alix Taggart introduced me to your videos. You are hilarious and I love watching you cook. I also know you really are an accomplished cook!!
    Thank you for some comic relief and good living during these times.

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