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Chicken Haleem

Chicken Haleem
Yields4 Servings
DifficultyIntermediatePrep Time35 minsCook Time2 hrs 25 minsTotal Time3 hrs
 ¾ cup Pearled Barley
 9 cups Water
 ¼ cup Canola Cooking Oil
 1 cup OnionSmall Diced
 1 lb Chicken BreastSkinless, boneless, cut in to small cubes
 1 tbsp Ginger and Garlic Paste
 2 tsp Garam Masala
 ½ tsp Salt
 2 tsp Paprika
 ¼ tsp Turmeric
 1 tsp Cumin Powder
 1 tsp Coriander Powder
 1 tsp Cayenne Pepper
 ½ tsp Cinnamon Powder
 ½ cup Tomato SauceUnsalted
 2 cups Chicken StockFat-fee, unsalted
 1 tsp GingerThinly sliced for garnish
 ¼ cup CilantroFinely chopped for garnish
 Lemon Wedgesfor garnish
1

In a medium bowl, combine barley and 4 cups of water and soak for 4 hours. Drain the water.

2

In a medium non-stick saucepan, over medium-low heat, add 4 cups water and the soaked barley; cook for 30 to 40 minutes. Let it cool. Using a hand-held blender puree the barley mixture.

3

In a large pot, over medium heat, add oil and sauté onions until golden brown. Add chicken, ginger and garlic paste, garam masala, salt, paprika, turmeric, cumin and coriander powder, cayenne pepper, cinnamon powder and tomato sauce. Mix well and add 1 cup water; cover and cook for 45 minutes or until chicken is tender.

4

Add pureed barley mixture to chicken, mix well. Add the chicken stock and stir well; reduce heat to the lowest setting, cover and cook for 1 1⁄2 hours. Continue to stir every 5 to 7 minutes until mixture becomes creamy texture and the amount is reduced to almost half.

5

Garnish with sliced ginger, cilantro and lemon wedges.

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Nutrition Facts

Serving Size 1 (328g)

Servings 4


Amount Per Serving
Calories 420Calories from Fat 140
% Daily Value *
Total Fat 15g24%
Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol 85mg29%
Sodium 470mg20%
Potassium 830mg24%
Total Carbohydrate 39g13%
Dietary Fiber 9g36%
Sugars 4g
Protein 33g66%

Vitamin A 30%
Vitamin C 12%
Calcium 6%
Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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