Wash , dry and thinly slice the chicken breast.

Marinate and deep fry the slices for 2 minutes.

Separate it quickly while frying.

Cook on high flame.

After 2 minutes take them out strain the excess oil and cover it immediately.

Give almonds a boil then peel it off Boiling will make it easy to peel it off. Now deep fry them in hot oil for 2 to 3 minutes until they become light golden in color. Take them out and spread on a tissue first. Let them cool completely. Do not add them in the gravy while they are hot. Leave for one to two hour till they are completey cooled down.
If you are baking them then boil and peel them off. Bake at 260 degrees in a pre heated oven for 15 minutes. Toss them after every 1 minute till they are beautifully golden.

Take a wok. Saute crushed garlic ginger in oil for 30 seconds.

Add chilli sauce and round chillies saute again.

Add chicken slices and saute well for a minute.

Add all the sauces ,seasoning and stock , bring it to a good boil.

Dissolve 1 table spoon cornstarch with 1 table spoon water and make a paste.

Thicken the gravy with cornflour paste.

Top with deep fried or baked almonds.

Serve hot with any rice of your choice.

if you want to double the quantity then just double the ingredients.

You can use peanuts if you dont have almonds.

Garnish almonds on top right before you are going to serve it.