Marinate the chicken pieces with the ginger-garlic paste and freshly cracked black pepper, for about half an hour.

Place the marinated chicken in a non-stick cooking dish, with a little water over a high flame. (no oil or salt added, just a little water)

Turn the chicken pieces over every two minutes or so, till all the pieces are a whitish colour and the water/juices from the chicken are bubbling.

Reduce the heat to a simmer, and cook the chicken covered for about 15 minutes. when done, the chicken will be completely opaque and white, and a lot of liquid will have drained out of the chicken.

In a non-stick wok / stir-fry pan, heat the oil (it should be really hot).

Add the slit green chillies and diced bell pepper, and cook till the skin of the chillies n peppers are slightly blistered. (optional, you may add a bit of salt to it at this point, just to speed up the cooking process)

Add the cooked chicken pieces (remove them from the dish using a slotted spoon) and stir to coat with the oil. (reserve the liquid in the previous dish, its packed full of flavour)

When the chicken pieces are slightly browned, add the ketchup, soy and worcestershire sauce. stir to coat all the pieces.

Now add some of the reserved liquid (cooking juices) of the chicken to the wok, and continue stirring till well combined.

Reduce the heat to a simmer and let the sauce thicken (around 2 - 3 minutes)

When the sauce is sufficiently thickened, take it off the heat.

Serve with either fried rice or plain veg. pulav.