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Curried Chicken and Barley


2 lbs (1 kg) boneless chicken thighs (about 12)
3 tbsp (45 mL) freshly squeezed lemon juice
1 tbsp (15 mL) canola oil
4 celery stalks, coarsely diced
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) minced ginger root
2 tbsp (30 mL) curry powder
½ tsp (2 mL) salt
1 cup (250 mL) pot or pearl barley
1 cup (250 mL) low salt chicken broth
1 (796 mL) can diced tomatoes
1 cup (250 mL) full fat plain yogurt

Sprinkle chicken with lemon juice; arrange over bottom of slow cooker stoneware. In a large skillet, heat oil over medium heat; add celery and onions. Cook, stirring for 5 minutes until celery is softened. Add garlic and ginger; stir and cook for 1 minute. Add curry powder and salt; stir and cook for 1 minute. Stir in barley and then add chicken broth and tomatoes along with their juice; bring to a boil and pour over chicken.

Cover and cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours, until food thermometer inserted into chicken registers 165⁰F (74⁰C). Stir yogurt into chicken mixture. Cover and cook on high for 10 minutes.

Makes 6 servings.

Nutritional Information (per serving):

Calories: 433
Protein: 33 g
Carbohydrate: 38 g
Fibre: 8 g
Sugars: 7 g
Fat: 18 g
Saturated Fat: 5 g
Trans Fat: 0 g
Cholesterol: 128 mg
Sodium: 647 mg
Potassium: 300 mg