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The curry in this dish adds a delicious sweet and pungent flavor to the chicken.
1 cup barley
2 cups water
1 teaspoon oil
1 onion, diced
1/2 teaspoon Pereg Cumin
1 teaspoon curry powder
1 heaping teaspoon paprika
1 teaspoon salt
2 pounds chicken cutlets, cubed
1 sweet potato, cubed
1 large carrot, diced
1 tablespoon Tuscanini Tomato Paste
3 and 1/2 ounces coconut milk
1 teaspoon cornstarch
Place barley and water in a 9×13-inch pan and cover tightly. Bake at 350 degrees Fahrenheit for 40 minutes to one hour, checking after 40 minutes.
In a large skillet, heat oil. Add onion and sauté for five to seven minutes or until translucent.
Add spices and mix well. (This brings out their delicious fragrance.)
Add chicken and brown for five to seven minutes.
Add the rest of the ingredients.
Place everything in a 9×13-inch pan, cover, and bake for one hour. (Alternatively, you can simmer everything in the skillet for one hour.)
Serve over barley.
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Do I have to use cornstarch?