Marinate 500 gms chicken curry cut with one tbsp black pepper powder, two tbsp of lemon juice, one tbsp extra virgin olive oil, and little salt for 10 minutes.
Take a steamer (double-decker preferred). Add the chicken pieces and vegetables of your choice. The vegetables I used were cabbage, tomatoes, bok choy, and some french beans. Remember to grease the steamer plates with olive oil before putting the chicken or veggies. In a medium-low flame, let it steam for 20 minutes.
Finely chop one medium-size onion, make ginger garlic red chili paste (six cloves of garlic, one-inch ginger, and two red chilies). Hand pounding is preferred.
Take a wok, put two and a half cups of chicken stock and bring it to a boil. Now add the onions and chilies ginger garlic paste. Mix it well and add the steamed vegetables.
Let it simmer for 5-6 minutes on a low flame. Add the steamed chicken pieces to the wok with one tablespoon of soy sauce and black pepper powder (one tbsp). Mix it well and let it boil for another 6 minutes.
Now add 1/2 cup of cornstarch slurry with salt to taste. Mix it well and simmer for another 2-3 minutes to finish the dish.
The steam chicken curry goes well with steamed or herb rice.