Rhubarb Curry Chicken

Ingredients and Weight:

• Chicken: 1 whole chicken (about 2-3 pounds)
• Rhubarb: 1 bunch (about 1/2 pound)
• Curry paste: 3-4 tablespoons
• Coconut milk: 1 can (14 ounces)
• Onion: 1 large (about 1/2 pound)
• Garlic: 4-5 cloves
• Oil: 2 tablespoons
• Salt and pepper: to taste
• Cayenne pepper or chili flakes: to taste (optional)

Preparation Time:

• Preparation: 20 minutes
• Cooking: 40-50 minutes
• Total: About an hour and a half

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 375°F.
2. Cut the chicken into serving pieces and season with salt and pepper.
3. Peel and slice the rhubarb into thin pieces.
4. Dice the onion and crush the garlic.
5. In a large pot or Dutch oven, heat the oil and add the chicken pieces, cooking until lightly browned. Remove and set aside.
6. Add the onion, garlic, and curry paste to the pot and cook for a few minutes until fragrant.
7. Pour in the coconut milk and bring to a boil.
8. Add the chicken pieces back into the pot, along with the rhubarb slices.
9. Cover and cook in the preheated oven for about 40-50 minutes, or until the chicken is cooked through and the sauce is thickened.
10. Taste and adjust seasoning with salt, pepper, and cayenne pepper or chili flakes, if desired.
11. Serve hot with rice or naan bread.

Nutritional Information: (Per serving, assuming 8 servings total) Calories: Approximately 400-500 per serving (depending on additional seasonings and serving size) Fat: 25-35g Carbohydrates: 20-30g Protein: 30-40g

Dish Characteristics:

• Unique combination of flavors with sweet rhubarb and rich curry.
• Rhubarb adds a natural tanginess that pairs well with the rich coconut milk and curry.
• Can be adjusted to suit different tastes by adjusting the amount of curry paste and spice level.

User Comments:

1. "Rhubarb and curry is an unexpected but delightful combination! The dish was a hit at our dinner party."
2. "The dish had a unique flavor profile that was both sweet and spicy, making it an interesting dish to try."
3. "I loved the texture of the rhubarb in the sauce. It added a nice contrast to the rich curry chicken."

Special Precautions and Tips:

• Be sure to use fresh rhubarb for best results. If using frozen rhubarb, make sure it is completely thawed before cooking.
• Adjust the amount of curry paste and spice according to your preference for heat level.
• The dish can be served with rice or naan bread to absorb the rich sauce.