INGREDIENTS
1/2 cup
bell peppers
250 g
chicken stock cubes
1 tbsp
chili sauce
1
chilies
1/4 cup
corn flour
1 tsp
corn flour
1/2 cup
flour
1 tbsp
garlic
1 tbsp
ginger
3 servings
oil
1 tbsp
olive oil
1 large
onion
1/2 tsp
pepper
1/2 tsp
red pepper powder
1/2 tsp
salt
3 servings
salt
1 tbsp
soya sauce
2 sprigs
spring onions
1 tsp
sugar
3/4 tbsp
vinegar
1/2 cup
water
3 servings
water
6 tbsps
water
2 tbsps
yogurt