Step 1

Heat oil in a large heavy-based saucepan over medium-high heat. Add half the chicken and cook, stirring, for 2 minutes or until brown. Transfer to a bowl. Reheat pan and repeat with remaining chicken.

Step 2

Reheat pan and add the onion, ginger and garlic. Cook, stirring, for 3 minutes or until onion softens. Add turmeric, cumin, ground coriander and sambal oelek and cook, stirring, for 30 seconds or until fragrant. Add the chicken, pumpkin and stock, and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes or until the pumpkin is tender. Remove from heat and stir in half the fresh coriander. Taste and season with salt.

Step 3

Meanwhile, cook the barley in a medium saucepan of salted boiling water following packet directions for 15 minutes or until tender. Drain.

Step 4

Spoon barley among serving bowls and top with curry. Sprinkle with the remaining coriander to serve.