De-skin the chicken, cut into small pieces and clean well. Pat dry.

Mix the cornflour and pepper with very little water into a thick paste. Coat all over the chicken and leave aside for around 15 minutes.

Heat a saucepan and add in the oil. Once the oil becomes hot, add in the chicken pieces and saute on high heat till the chicken turns whitish.

Drain out from the saucepan and set aside. The chicken will cook completely in the sauces later.

Now add the ginger and garlic paste into the oil and saute till the raw smell goes.

Add in the onions and capsicum and cook on medium flame till the onions wilt, but still has the crunchiness.

Add in the sauces, tomato paste, chicken stock cubes and pepper powder and cook for another 5 minutes.

Now add the chicken along with the water, adjust salt. Cover and cook till the chicken is completely cooked.

Serve warm garnished with spring onions.