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
- In a small bowl mix together: garam masala, coriander, turmeric, cracked pepper, cumin, cinnamon, and salt, set aside.
- 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.
- Add oil to the pan, add onion, sauté for 2 minutes until starting to get soft.
- 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!
- 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.
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.
Watch me prepare the recipe on my Facebook Fan page mairlyn.smith