Wednesday, July 20, 2011

Rhubarb Curry Chicken

This curry gets its flavor from the brown sugar caramelized
on the chicken and the super-tasty rhubarb sauce. 
When rhubarb was ready to harvest, a generous colleague handed me a bag with at least a couple pounds of the red stuff. My first thought was "I can only eat so much pie!" Then I realized that there might be an alternative.

After tweeting about my newly found produce, and lamenting that I could only find dessert recipes, the Food Floozie came through. She had just finished making a chicken curry in a rhubarb sauce, and if I could sit tight, the recipe would be posted by the next morning. What luck!
The Floozie's curry was an interesting one. The sauce was made separately the chicken and it used wine. The chicken was pan fried, and the whole concoction goes into the oven to finish off. It looked great.

After a short conversation about the dish, I discovered that I could use orange juice (which I had) instead of wine (which I didn't have) and I made a few other changes to make it my own.

When I took it out of the oven, it was awesome. The brown sugar had caramelized and the sauce was sweet and spicy. Meredith said that it reminded her of the curries her mom made when she was a kid.

Rhubarb Curry Chicken
  • 2 tbsp + 3 tbsp oil
  • 1/4 tsp + 1/4 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp ginger, minced
  • 1 tsp curry powder
  • 2 tsp mango powder
  • 1 onion, chopped
  • 1-1/4 cups orange juice
  • 1/2 pound rhubarb, ends trimmed, cut into 1/2" pieces
  • 1 kilo chicken thighs, boneless, skinless
  • 1/2 tsp freshly ground black pepper
  • 1/3 cup brown sugar
  1. Preheat oven to 425-degrees.
  2. In a medium saucepan, heat 2 tbsp oil over medium heat and saute onions for 2 minutes, 
  3. Add 1/2 tsp salt, cayenne pepper, coriander, cumin, ginger, curry powder and mango powder and saute for an additional minute.
  4. Add orange juice and rhubarb, bring to a boil and cover and let simmer for 10 minutes over medium heat. Stir, re-cover and let cook for an additional 10 minutes. The rhubarb should be reduced to a sauce.
  5. In a large skillet, heat remaining oil on medium-high. Place chicken in pan and season with remaining salt and black pepper. Brown chicken for 3-4 minutes on each side.
  6. Place chicken into a greased 9x13 baking dish and cover with rhubarb mixture; sprinkle with brown sugar.
  7. Place baking dish into  oven and bake for 30-40 minutes.
Serve with rice.

Inspired by Food Floozie's Curried Rhubarb Chicken.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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  1. Wow, that sounds really unusual (in a good way) - rhubarb is one of those things I hated as a kid but which I keep meaning to try again one day, as I'm sure now that as a 'grown up', my taste buds will handle it.

    Might well have to try out this recipe!

    Hungry Jenny x

  2. I have never cooked anything with rhubarb. This sounds like a great recipe. I'll have to give it a try.

  3. This sounds terrific. My mom used to have a big rhubarb patch, but I don't think she had any non-dessert recipes. What a nice variation!

  4. Rhubarb, curry and chicken...all my faves and I have all the ingredients in the house! I know what I'll be making soon.

    Cook Lisa Cook

  5. Seriously, this is brilliant. I haven't seen rhubarb used this way, and I have a bunch in the fridge right now--beautiful!

  6. Wow, Daniel, this dish looks great. I never would have thought to use rhubarb in this way. It's a great alternative to traditional dessert type things and I can't wait to give it a try :-)


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