Chicken Curry with Barley

A slow-cooked chicken curry with barley, ginger, green chili, mint and roasted peanuts. Tomato purée brings a gentle tang, the kind of sour flavour Richberry loves to play with.

Total time: 8 hr 10 min
Servings: 4
Calories per serving: ≈ 300

Real ingredients
Sour turns sweet
Made to share

Cast-iron skillet of chicken curry in orange sauce with coriander, beside a bowl of white rice — Warm. Spiced. Hearty.

Ingredients

12 oz minced chicken
½ cup tomato purée
4 oz barley
2 cups water
1 tablespoon ginger, shredded
7–8 mint leaves
¼ cup roasted peanuts, coarsely chopped
1 ½ teaspoons salt
3 tablespoons curry powder
½ green chili chopped

How to make it

Start the curry
Put all the ingredients into the slow cooker and stir them over the sauté setting for a few minutes (or brown the chicken in a pan first), then cover.
Cook low and slow
Cook for 7–8 hours, until the barley is tender and the chicken is cooked through.
Garnish and serve
Spoon the curry into a serving dish and top with a few tomato slices.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry