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Curried chicken & steamed pearl barley


  • Place the pearl barley in a large heavy-bottomed pot and cover with water one knuckle above the top of it. Bring to the boil, reduce the heat, cover and gently simmer for about 20 mins. Then stir in the pepper and garlic. Mix well, cover and cook for another minute.
  • While the barley is cooking, heat ½ cup stock in a large pan. Add the onion and celery, and cook for 2 mins, continually stirring. Then stir in the chicken, cover and briefly cook to lightly colour. Add the curry powder, tomatoes and remaining stock. Mix well, cover and gently cook for about 30 mins. Then add the red lentils, stir and cook for about another 5-8 mins, covered. Taste for seasoning. 
  • Serve the curry with a mound of the pearl barley on the side. 
  • "Delicious Living" by Peter Howard


  • 200 gm pearl barley, washed & drained
  • ½ tspn white pepper
  • 1-2 garlic cloves, finely chopped
  • 2½ cups low-salt chicken stock
  • 1 onion, roughly chopped
  • 1 cup chopped celery
  • 500 gm chicken thigh meat, all fat removed & cut in even pieces
  • 3 tbsp curry powder
  • 400 gm can crushed tomatoes
  • 100 gm red lentils, washed & drained

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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