Cut chicken into cubes of medium size.
Marinate the chicken pieces in soya sauce and a pinch of salt. Keep it in the refrigerator for an hour.
Boil water and add chicken to it.
Cook it for 5 minutes and drain. Keep the chicken stock for further use.
Heat butter in a pan.
Fry lightly the chicken in batches.
Collect the chicken pieces in another pan.
Fry the strips of bell pepper in the same butter and add to fried chicken.
:- Make sure the pepper does not become brown.
Fry ginger, garlic and green chillies one by one and add to chicken.
Mix corn four in 2 tbsp of water.
Pour the chicken stock and corn flour mix to the fried stuff and simmer for 10 minutes.
Add water, if gravy thickens.
:- This curry is delicious, if consumed after 3 or more hours of preparation.