Best Curried Barley Chicken Recipes

CURRIED BARLEY CHICKEN

Curried Barley Chicken image

The sweet taste of orange marmalade tops off this nicely seasoned chicken and barley dish.-National Barley Foods Council, Mary Sullivan, Spokane, Washington

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 garlic clove, minced
1 tablespoon olive oil
1 medium tart apple, chopped
1 to 2 tablespoons curry powder
2-1/2 cups chicken broth
1 cup medium pearl barley
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic salt
3 tablespoons orange marmalade

Steps:

In a large skillet, saute the 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-in. square baking dish. Arrange chicken on barley mixture; sprinkle with garlic salt. Cover and bake at 375° for 45 minutes. Uncover; brush with the marmalade. Bake, uncovered, for 15 minutes or until chicken juices run clear and barley is tender.

Nutrition Facts : Calories 327 calories, Fat 5g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 723mg sodium, Carbohydrate 60g carbohydrate (18g sugars, Fiber 10g fiber), Protein 13g protein.

CURRIED CHICKEN BARLEY SALAD

Curried Chicken Barley Salad image

A trip through the potluck line at a 4-H supper introduced me to this luscious cold summer salad. The ingredients sound a bit unusual, but they blend beautifully together. Besides cooking, I enjoy crafting, gardening and watching birds and wildlife that populate our rural area.

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 5-7 servings.

Number Of Ingredients 13

Ingredients

5-1/3 cups water
1 cup uncooked medium pearl barley
2 cups frozen peas and carrots
2 cups cubed cooked chicken
3/4 cup salted dry roasted peanuts
1 celery rib with leaves, finely chopped
1 green onion, thinly sliced
DRESSING:
1/2 cup mayonnaise
1/2 cup plain yogurt
7-1/2 teaspoons orange marmalade
1-1/2 teaspoons spicy brown mustard
1-1/2 teaspoons curry powder

Steps:

In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. , Remove from the heat; let stand for 5 minutes. Drain and cool. Place 1 in. of water in another saucepan; add peas and carrots. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until tender. Drain and cool., In a large bowl, combine the barley, peas and carrots, chicken, peanuts, celery and green onion. , In a small bowl, whisk together the dressing ingredients. Pour over barley mixture; toss to coat. Cover and refrigerate for 2-3 hours.

Nutrition Facts : Calories 434 calories, Fat 24g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 311mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 7g fiber), Protein 20g protein.

CURRIED BARLEY CHICKEN

Curried Barley Chicken image

Number Of Ingredients 12

Ingredients

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.