Ingredients

The following ingredients have 4 Servings
  • 500 g/ about 1 pound boneless (skinless chicken breast)
  • 2 garlic cloves
  • 1 piece fresh ginger
  • ½ teaspoon red chili flakes (to taste)
  • 2 tablespoons green curry powder (to taste (See note))
  • 2 tablespoons vegetable oil
  • 2 tablespoons white wine vinegar
  • 350 g/ 12.3 oz rhubarb
  • 1 large apple
  • 1 onion
  • 1 tablespoon coconut oil
  • 1 tablespoon honey
  • 2 tablespoons raisins
  • 1 can coconut milk (400 g/ 14 oz)

Instruction

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve with rice.