Curried Barley with Chicken and Lentils

Curried Barley with Chicken and Lentils

No Count recipe

5 spray low-fat cooking spray
180 g Pepper, red, chopped
140 g onion(s), chopped
2 teaspoon garlic, minced
2 teaspoon grated ginger root, freshly grated
2 teaspoon curry powder
480 ml water
1 pot Baxters Fresh Chicken Broth, need 480ml
130 g carrot(s), sliced
90 g dried pearl barley, uncooked
100 g green & brown whole dried lentils, rinsed and picked over
225 g chicken breast, uncooked, skinless, cut into bite-size chunks
125 g kale, frozen, chopped
1 small pot very low-fat plain yogurt, 120ml

1. Heat oil in a large saucepan. Add peppers and onion. Sauté over medium-high heat until lightly browned, about 5 minutes. Stir in garlic, ginger root and curry powder. Cook over low heat until fragrant, about 1 minute.
2. Stir in water, broth, carrots and barley; bring to a boil. Cover, reduce heat to low and simmer 10 minutes.
3. Stir in lentils. Cover and simmer, stirring once or twice, until barley and lentils are tender, about 30 to 35 minutes.
4. Stir in chicken and kale; cover and cook until chicken is cooked through and kale is hot, about 5 minutes. Serve yogurt on the side to drizzle over top.