Place a medium saucepan over medium high heat and add barley and water; bring to a rapid boil. Reduce heat to low and cook for 10 minutes or until the barley is soft and all liquid has evaporated.
In a medium non-stick saucepan, over medium-low heat, evenly spray cooking oil for 2 seconds. Sauté garlic cloves and onions; add chicken, green bell peppers, kernel corn, garam masala, cumin coriander powder, paprika, salt and cooked barley. Cover and cook for 5 to 7 minutes until all vegetables are cooked and chicken is tender.
Add chicken stock and cook for another 5 minutes.
Finish by adding fresh lemon juice and garnishing with parsley.
Serving Size 190 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.