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Non-Traditional Rabbit Curry being stewed in a pot.

Non-Traditional Rabbit Curry

LindySez
Non-Traditional Rabbit Curry combines India, with the curry style of Thailand to make it into a delicious combination. Chicken could be used in place of the rabbit.
5 from 1 vote
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course, Other Meats
Cuisine LindySez Fusion
Servings 4
Calories 219 kcal

Ingredients
  

  • 1 tablespoon extra virgin olive oil or grapeseed oil
  • 1 teaspoon Ghee or unsalted butter
  • 1 domestic rabbit cut into serving pieces (if you use the back along with the legs, then roll them into a tight roll and tie with cooking string)
  • Salt and freshly ground pepper
  • 1 large onion chopped, divided (about 1 ½ cups total)
  • 2 tablespoons chopped fresh ginger about a 2-inch piece
  • 1 tablespoon chopped garlic about 6 large cloves
  • 1 tablespoon good curry powder such as Madras, or to taste
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • ½ teaspoon cayenne pepper or to taste
  • 2 tablespoons tomato paste
  • 1 - 2 tablespoons Thai red curry paste start with 1 and add to taste, depending on how spicy you like
  • 2 cups homemade or low-sodium chicken broth
  • ¼ to ⅓ cup coconut milk
  • Chopped fresh cilantro for serving, if desired
  • Cooked Basmati rice for serving (optional)

Instructions
 

  • Heat the oven to 350°F. 
    In a large Dutch oven over medium-high heat, melt the ghee and oil together. Sprinkle the rabbit pieces with salt and pepper. When the oil is hot, add the rabbit and brown well on both sides, about 10 - 15 minutes. Remove from the pot to a plate.
  • While the rabbit is browning, pulse half the onion, ginger, and garlic together in a food processor until finely minced. 
  • After the rabbit has browned, reduce the heat under the pot; add the remaining chopped onion. Cook for about 5 minutes or until golden. Add your processed aromatics to the pot; sauté for 2 - 3 minutes, then stir in the curry powder, cumin, turmeric, cayenne, and tomato paste. Cook, stirring constantly for 2 or so minutes, then stir in the Thai curry paste and chicken stock. Bring to a simmer. Cover and place in the oven to cook for 1 ½ hours.
  • Remove the pot from the oven; stir in the coconut milk. Taste and adjust for seasonings, adding a bit more chicken broth if you want a bit more sauce. Serve over rice with optional chopped cilantro.

Notes

If you don't want to use rabbit, use skinless chicken in its place.

Nutrition

Serving: 1servingSodium: 236mgFiber: 2gCholesterol: 36mgCalories: 219kcalPolyunsaturated Fat: 5gSaturated Fat: 6gFat: 15gProtein: 19gCarbohydrates: 9g
Keyword curry, rabbit, spicy rabbit
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