Heat a non stick wok under medium heat and pour in the chicken. Let it cook for a while.

In a small bowl, combine curry powder and chilli powder with half a glass of water. Pour in the mixture into the chicken and stir. Cook until a bit dry but stir occassionally to prevent burning.

Throw in sliced onion, minced garlic and curry leaves. Cook until fragrant and softened.

Pour in chopped potato, carrot, tomato paste and chicken stock cube. Add 2 cups of water. With a medium heat, stir occasionally and let simmer until the water reduce to half and the chicken is cooked through.

Turn the heat to low and add in chopped bird's eye chilli. Adjust salt and stevia to taste.