In a pan heat some oil (use the oil in which we have fried chicken), add 4 tsp chopped garlic, fry on slow flame for 2 minutes, add 1 tsp chopped ginger, 1 tsp chopped green chili and fry for a minute, add 4 tsp Kashmiri chili paste and tomato ketchup, sauté the chili paste on slow flame for 2 to 3 minutes by continuously stirring it.
Now add 4 tsp sweet chili sauce, 1 tsp sugar, ½ tsp black pepper, 1 cup chicken stock or water, mix well. Once it starts boiling add green capsicum, baby corns, spring onion, mix well and allow it to cook on slow flame for 2 to 3 minutes or till the vegetables are tender but not soggy.
Add the fried chicken now, mix well, cover and cook on slow flame till the excess water dries and chicken absorbs the sauces, sprinkle some chopped spring onion leaves and it’s ready to serve.