Ingredients

2 tbsp rapeseed oil
2 medium onions, finely chopped
3 tomatoes, finely chopped
½ tsp salt
2 tsp medium curry powder
1 tsp chilli powder
400g can coconut milk
200g rhubarb, trimmed
600g chicken thigh fillets, cut into bite sized pieces

Steamed basmati rice, to serve

Method

1 Heat the oil in a pan and add the onions. Cook over a medium heat for 6-7 minutes, until golden. Add the tomatoes and cook for another 6-7 minutes, until softened. Stir in the salt, curry powder and chilli powder, followed by the coconut milk.

2 Cut the Rhubarb into 3cm chunks. Add the rhubarb chunks and chicken to the pan. Cover and cook over a low heat for 15 minutes, until the chicken is cooked through. Take the lid off and reduce if you want a thicker consistency.

3 Serve the curry with steamed rice.