Curried Barley Chicken Recipes

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INDIAN CURRIED BARLEY PILAF



Indian Curried Barley Pilaf image

This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!

Provided by Tracy X

Categories     Side Dish     Grain Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 11

¼ cup butter
1 onion, diced
1 ½ cups pearl barley
½ teaspoon ground allspice
½ teaspoon ground turmeric
¼ teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper
3 ½ cups chicken broth
¼ cup slivered almonds
¼ cup raisins

Steps:

  • Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
  • Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 72.5 g, Cholesterol 20.3 mg, Fat 11.1 g, Fiber 9.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 257.3 mg, Sugar 5.7 g

BARLEY CHICKEN CASSEROLE



Barley Chicken Casserole image

This is a great casserole - low cost, easy and quick preparation, and great taste! You'll be surprised at how good it is - especially suited for fall days.

Provided by Alex Anderson

Categories     Main Dish Recipes     Casserole Recipes

Yield 4

Number Of Ingredients 13

4 slices bacon, fat removed and meat finely chopped
1 onion, thinly sliced
2 carrots, diced
12 button mushrooms, quartered
2 ½ cups chicken stock
1 cup barley
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried parsley
1 bay leaf, crushed
ground black pepper to taste
1 green bell pepper, chopped
4 dark meat chicken pieces

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large skillet, fry bacon until browned. Reserve bacon fat for sauteeing chicken later. Add onions and carrots to skillet and saute 2 minutes. Add mushrooms, stock, barley, thyme, marjoram, parsley, bay leaf and pepper to taste. Mix all together and spread mixture in a 9x13 inch baking dish. Add green bell pepper on top and stir to settle.
  • Heat reserved bacon fat in skillet and brown chicken. Place browned chicken on top of barley mixture, cover baking dish and bake in the preheated oven for 1 hour and 10 minutes.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 43.5 g, Cholesterol 66.7 mg, Fat 11 g, Fiber 10.7 g, Protein 28.5 g, SaturatedFat 3.1 g, Sodium 291.5 mg, Sugar 4.9 g

CURRIED LAMB AND BARLEY GRAIN



Curried Lamb and Barley Grain image

Fresh and deliciously different, this main dish can be made ahead and then baked before serving. Crisp cucumber and hints of lemon, mint and garlic in the sauce complement this recipe's appealing blend.-National Barley Foods Council, Mary Sullivan, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4-6 servings.

Number Of Ingredients 17

CURRIED LAMB AND BARLEY:
1 pound ground lamb
1 large onion, chopped
1 cup medium pearl barley
1/2 cup sliced celery
1 tablespoon canola oil
3 cups chicken broth
1 to 2 tablespoons curry powder
CUCUMBER SALSA:
1-1/2 cups coarsely chopped seeded cucumber
1/2 cup plain yogurt
1/4 cup snipped fresh parsley
1 tablespoon chopped green onion
1 tablespoon snipped fresh mint
2 teaspoons lemon juice
2 teaspoons olive oil
1 garlic clove, minced

Steps:

  • In a skillet, saute lamb, onion, barley and celery in oil until lamb is browned and barley is golden. Add broth and curry powder; bring to a boil. Pour into a 2-qt. baking dish. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until barley is tender. , In a small bowl, combine the salsa ingredients. Cover and refrigerate for 1 hour. Serve with lamb.

Nutrition Facts :

CURRIED BARLEY CHICKEN



Curried Barley Chicken image

Number Of Ingredients 12

1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1/2 cup chopped yellow pepper
1 clove minced garlic
1 tablespoon olive oil
1 Granny Smith apple, chopped
2 tablespoons curry powder
2-1/2 cups chicken broth
1 cup medium pearl or pot barley
4 boneless skinless chicken breast halves
1/4 teaspoon garlic salt
3 tablespoons orange marmalade

Steps:

  • In a skillet, saute onion, peppers and garlic in oil until crisp-tender.
  • Stir in apple and curry; cook 1-2 minutes.
  • Add broth and barley; bring to a boil.
  • Reduce heat; cover and simmer for 15 minutes.
  • Transfer to a greased 9 inch square baking dish.
  • Arrange chicken on top; sprinkle with garlic salt.
  • Cover and bake at 375 degrees for 45 minutes.
  • Uncover, brush with the marmalade.
  • Bake, uncovered, for 15 minutes or until chicken juices run clear and barley is tender.

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