Ingredients  

• 1 kg chicken, cut into small pieces
• 250 gms fresh mushrooms, chopped

For the Sauce

• 2 onions, crushed
• 30 medium cloves of garlic, crushed
• 2 sp. black pepper powder 1 tsp red chilli powder 
• 2 tbsp. tomato puree 
• 2 tbsp. vinegar 
• 1/2 cup dark corn syrup 
• 1/4 cup fresh orange juice 
• 2 tbsp. cornflour 
• 2 tbsp. red pepper sauce 
• 2 tbsp. soya sauce 
• 1 sp. worchesterchire sauce 

• Lightly coat the pan with oil and put the chicken and mushrooms to cook. 
• Start on the sauce while it cooks. The chicken has to be 3/4 cooked before adding  the sauce. 
• Fry the onion in a little oil, till light brown. 
• Stir together the brown sugar, corn syrup, cornflour and chilli powder, and then  add to the onions. 
• Add 1/2 cup of water and blend well. 
• Add the rest of the ingredients, except for the orange juice. 
• Simmer on a low flame, without covering, for 30 mins. Stir occasionally. 
• Stir in the orange juice now and boil. 
• Once the sauce is to the consistancy you desire, you can now pour it over the chicken and mushrooms in the last quarter of the cooking time, and mix it well so  that it covers every part of the chicken. 
• If the sauce is excess, it can be served as it is, for individual helpings.