Yellow chicken curry | Women's Weekly Food
Delicately fragrant yellow chicken curry packed full of spices, cauliflower and pearl barley for a truly satisfying meal.
Ingredients
- ¼ cup (60ml) vegetable oil
- 2 teaspoons yellow mustard seeds
- 2 teaspoons cumin seeds
- 2 teaspoons ground turmeric
- 1.5 kilograms chicken thigh fillets, excess fat trimmed
- 400 mL can coconut cream
- 2 cups (500ml) chicken stock
- 1 cup (200g) pearl barley
- 2 tablespoons dijon mustard
- 1 small cauliflower (1kg), halved lengthways
- 2 sprigs fresh curry leaves
- 1 tablespoon lime juice
- lime wedges, to serve
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