Saturday, 18 January 2014

Curried Barley with Chicken and Lentils

I found this recipe lying around my kitchen when I was tidying up and as I had all of the ingredients needed around, and I am trying to use a packet of green lentils, this went down a storm. It was really easy to make. I upped the curry powder a little and used a mixture of medium and mild for more flavour.

Curried Barley with Chicken and Lentils (from WeightWatchers)
(Serves 4)
(7 WW ProPoints per serving)

cooking spray
1 red peppers, choppd
1 onion, chopped
2 cloves garlic, crushed
2 tsp grated ginger
2 tsp curry powder (I used a mixture of medium and mild)
480ml water
480ml chicken stock
2 carrots, sliced
90g pearl barley
100g dry green lentils
2 chicken breasts, cut into chunks
125g kale
120ml natural yoghurt

Heat the oil in a large saucepan. Add the peppers and onion and saute over medium-high heat until lightly browned, about 5 mins. Turn the heat down a little and add the garlic, ginger root and curry powder. Cook until fragrant, about 1 min.

Stir in the water, stock, carrots and barley; bring to a boil. Cover, reduce the heat to low and simmer for 10 mins.

Stir in the lentils. Cover again and simmer, stirring once or twice, until barley and lentils are tender, about 30 to 35 mins.

Stir in the chicken and kale; re-cover and cook until the chicken is cooked through and the kale is hot, about 5 mins. Serve yogurt on the side to drizzle over top.

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