Name: Rhubarb chicken curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 1⁄2 Tbsp Coconut oil; 1⁄4 piece Onion; 1 clove Garlic; 150 g Chicken breast; 1 Tbsp Fresh basil; 1⁄4 piece Cauliflower; to taste Salt; 40 g Cherries; 3⁄4 piece Rhubarb

Fruit

Marinka Bil

Food processor

Dinner

Paleo

Rhubarb chicken curry

Cut the cauliflower into florets and grate them into a kind of rice grain using a food processor.

Cut the onion into thin half rings, the rhubarb into slices, cut the garlic finely and the chicken fillet into cubes. If necessary, remove the seeds from the cherries.

Heat some coconut oil in a wok or frying pan and fry onion and garlic until they start to soften.

Add the chicken cubes and fry until brown.

Mix the rhubarb and cherries into the dish and let it simmer for 6 to 7 minutes, stirring regularly.

In the meantime, heat some coconut oil in another pan and fry the cauliflower rice for 2 to 3 minutes until done.

Season the rhubarb curry with a little salt and serve with the cauliflower rice. Garnish with fresh basil.

Rhubarb chicken curry

Rhubarb chicken curry

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