Ingredients

Method

• 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

Ingredients

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.

Find more Eid recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca