Peel the onions and cut into slices, keep aside.

Heat oil in a deep frying pan/kadai, add the sliced onions, sauté until light brown in colour.

Next, add the chopped garlic, and chillies, sauté for a few seconds.

Add ginger paste, and chicken pieces, mix well, and cook covered over medium heat until the chicken gets half-cooked, keep stirring in-between. 

Next, add tomato ketchup, salt (keeping in mind that ketchup also contains salt), soy sauce, vinegar, and turmeric powder. Mix well, cover, and cook until the chicken is thoroughly cooked.

Add hot water as needed to achieve your desired consistency for the curry; it should be medium-thick, not runny. I added ½ cup of water, which was sufficient since the chicken also releases its own juices during cooking.

Add the sugar, black pepper powder, and garam masala powder towards the end of cooking. Sugar needs to be added to balance the overall flavours of all the ingredients, it wouldn’t  make the dish sweet. Continue cooking over low heat uncovered for 2-3 minutes more.

Remove from the heat, and transfer the delicious Ketchup Chicken to a bowl.

Serve hot with steamed rice, or fried rice, enjoy!