Curried Chicken and Barley Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
casserole Ingredients:
200 g pearl barley |
820 ml water |
1 chicken stock cube |
5 g grapeseed oil |
8 g curry powder |
358 g button mushrooms, sliced |
75 g chopped onion |
454 g chicken, cubed |
45 g sliced almonds |
245 g yoghurt |
2 tablespoons dry white wine or dry sherry |
1 salt and pepper, to taste |
Directions:
1. In medium saucepan with lid, bring chicken broth to a boil. Add pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Melt butter in skillet. Add curry powder, mushrooms and onion.
2. Saute until onion is translucent, about 3 to 5 minutes. Add mushroom mixture to cooked barley. Mix in turkey, almonds, sour cream and white wine.
3. Season with salt and pepper and turn mixture into oiled 2-quart casserole or baking dish. Cover and bake 45 minutes in 350° F oven. Remove cover and bake 5 minutes longer
|
|