3-1/2 cups water
½ teaspoon salt or to taste
1 cup barley
1 clove garlic, minced
12 to 1 teaspoon curry powder
4 to 5 tablespoons prepared chutney, divided,
1 cup frozen green peas
1 cup chopped, cooked chicken
1 tablespoon light sour cream
½ cup chopped, seeded tomato
Pepper to taste
Lettuce leaves
In sauce over high heat, bring water to a boil.
Add salt and barley.
Cover, reduce heat medium heat until barley is
tender and water is absorbed, about 3 minutes
Stir garlic and curry powder into barley during last 5 minutes
of cooking.
Remove from heat and add 3 tablespoon chutney and green peas.
Cool to room temperature.
Combine chicken and 1 to 2 remaining tablespoons chutney
Sour cream.
Toss chicken and tomato with barley mixture.
Add pepper and adjust seasoning to taste.
Serve on a bed of lettuce leaves at room temperature or
chilled.
Comments
Post a Comment