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In a mixing bowl, combine chicken, soy, cornstarch, and curry powder. The mixture should be quite thick and the cornstarch can be a bit lumpy, which is okay.
Now make the sauce: in a measuring cup, mix together pepper, curry powder, sugar, oyster, dark, light, shrimp, and water. Set aside until Step 5.
Set your wok on high heat. When it’s hot, add oil and pan-fry the chicken. When chicken is seared on both sides, remove to a plate.
To the remaining oil in the wok, add the aromatics: onion, peppers, garlic, and curry leaves. Fry for half a minute or until aromatic.
Pour in the sauce you made from Step 2. It should start bubbling.
Tip the cooked chicken back into the wok and give a few tosses to make sure all the pieces are coated in sauce.