Marinate the chicken with oyster sauce and sweet soy sauce. In a pan, sauté sliced onions and curry leaves until fragrant, then fry the chicken until lightly browned. Add Jeeny’s Aroma Masala Stir-Fry Paste and sauté briefly, followed by the remaining marinade and dark soy sauce. Pour in some water and cook until the chicken becomes tender. Add cherry tomatoes and bird’s eye chilies, then finish with a sprinkle of fresh coriander. Serve hot.