Rhubarb Chicken Curry

Step 1

Slice the chicken breast into 2 cm/0.8-inch pieces. Grate the garlic, chili, and ginger. Place everything in a bowl, add the curry powder, oil, and vinegar, mix well, cover the bowl and marinate for about 1-2 hours.

Step 2

In the meantime clean the rhubarb and cut it into 3 cm/1.6-inch pieces. If the rhubarb stalks are too wide, cut them lengthwise first and then into the smaller strips. Slice the unpeeled apple thinly and chop the onion finely.

Step 3

Heat the skillet and melt the coconut oil. Add the rhubarb, apple and onion and cook for about 2-3 minutes, stirring gently. Add the honey, stir again, and remove everything from the pan.

Step 4

Wipe the pan clean with a paper towel. Take the chicken slices out of the marinade and cook in 2 batches, about 2-3 minutes each batch. Stir a few times to make sure that the chicken browns on all sides.

Step 5

Return the rhubarb-apple mixture back to the pan, add the raisins and the coconut milk, reduce the heat to medium-low and simmer for about 10 minutes, the sauce should thicken slightly, the chicken should be cooked through and the rhubarb should be soft but not mushy.

Step 6

Serve with rice.