1. Cover barley with water.
2. Tie the coriander sprigs in a bunch and add to barley.
3. Add root ginger. (Do not chop).
4. Simmer till the barley is cooked.
5. (Pressure cooker may be used to reduce the cooking time.)
6. Lift out the coriander sprigs and ginger and discard.
7. Heat olive oil, fry garlic till golden brown.
8. Add onion and barley with the cooking liquid.
9. Add chili and cumin powder, tomato puree, chicken, salt and pepper.
10. Simmer till the chicken is cooked.
11. Add lime juice and coriander leaves and serve hot.

Serves: 4