Scrape the ginger, cut into juliennes and keep in a
bowl of cold water.
Wash the spring onions and cut diagionally
lengthwise, keeping white and green separately.
Peel red inions and wash the green pepper and cut
both into juliennes.
Wash and chop the green chillies and coriander
Heat the oil in a pan, add the cumin seeds, as it
crackles add the ginger julienne and stir.
Add the julienne of red onions, green pepper and
Add the powdered spices and onion masala sauce.
Add the salt and add the chicken julienne, mix well
and stir-fry for 5-7 minutes.
Add the spring onion and coriander leaves.
Serve hot with any Indian bread.