Curried Chicken over Fried Barley & Vegetables


  • 1 cup pearled barley, washed thoroughly
  • 2 cups water
  • One 1-inch piece kombu (a thick, dark-green seaweed)
  • 1 tbsp. + 2 tbsp. olive oil
  • 2 boneless, skinless chicken breasts, sliced into 1-inch strips
  • 3 cloves garlic, minced
  • ½ tsp. curry powder
  • ¼ tsp. turmeric
  • ¼ tsp. cumin
  • ¼ tsp. coriander
  • 1 tsp. kuzu (a fibrous Asian vine), dissolved in ¼ cup cool water
  • 1 cup onion, chopped
  • 1 medium carrot, sliced thinly
  • 1 cup kale or collard greens, chopped
  • ½ medium red bell pepper, diced
  • ¼ tsp. sea salt


Thoroughly wash all vegetables before preparation. Place barley in medium saucepan. Add water and kombu. Bring to boil. Reduce heat to low and cover with heavy lid. Cook 40 minutes; set aside. Heat 1 tbsp. olive oil in large sauté pan over medium-high heat. Add chicken; brown evenly. Remove chicken from pan and set aside. Add garlic to pan; cook 1 minute. Add chicken and spices; cook 1 minute. Add kuzu; stir until sauce thickens. In another large sauté pan, heat 2 tbsp. olive oil. Add onion and carrot; cook 3 minutes. Add kale, pepper and barley; cook 3 minutes. Add sea salt; stir and remove from heat. Serve chicken over barley mixture and enjoy. Serves 4.

Tip: White-meat chicken has less fat. Barley mixed with kale, carrot and onion provides a side dish packed with fiber, beta carotene and calcium.


Written by Renew Life

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