Thaw K&N's Chicken Tikka Chunks as per instructions on pack and set aside.
Heat oil in a wok, add garlic and sauté for 1 minute.
Add red chilli paste and sauté for another half a minute.
Then add oyster sauce and sauté for 1 minute.
Add water and cook for 2 minutes.
Add white pepper and soy sauce.
Let simmer and add Thai birds' eye chilli and capsicum. Stir well.
Now mix corn flour with 2 tablespoons of water.
Stir in corn flour mixture, very slowly, and simmer till gravy thickens.
Add Tikka Chunks and spring onions and cook for another minute, or until the Chunks are fully heated through.
Garnish with golden fried almonds and serve hot.