Chicken recipes
2 hours
Haleem
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Haleem
4 to 5
Easy
10 minutes
2 hours
Ingredients
- 150 g pearl barley
- 50 g red lentils
- 4 T oats
- 4 T ghee
- 2 T canola oil
- 2 onions, sliced
- 2 cardamom pods
- 1 clove
- 1⁄4 t cumin seeds
- 1 cinnamon stick
- 1 T minced ginger
- 1 T minced garlic
- 2 t ground fennel
- 1 t ground cumin
- 1⁄2 t ground turmeric
- 1 t ground coriander
- 1 t ground cumin
- 6 curry leaves
- 2 tomatoes, grated
- 4 Woolworths free-range chicken fillets, cut into bite-sized cubes
- 2 fresh green chillies, sliced (or to taste)
- fresh coriander, for serving
- Woolworths crispy onion sprinkle, for serving
- fried curry leaves, for serving
- lemon wedges, for serving
Method
1. Place the barley and lentils in a saucepan and rinse twice, or until the water runs clear. Top up with 3 cups water, place over a medium heat and bring to a boil. Cook until the barley has softened, about 40 minutes. Add the oats and cook for a further 5 minutes, then turn off the heat.
2. Use a stick blender to blend the barley mixture until it reaches a smooth, paste-like consistency. Add 1⁄4 cup water if necessary.
3. Place a 24 cm saucepan with a lid over a medium heat and add the ghee, oil, onions and spices. Cook for 20 minutes or until fragrant. Add the tomatoes, 1 cup water and the chicken. Cook for 5 minutes until the chicken is browned all over.
4. Pour the barley mixture into the pan and add the curry leaves and chilli if using. Cook for 40–60 minutes, half-covered.
5. To serve, top with the coriander, onion sprinkle, fried curry leaves and a squeeze of lemon juice.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca