Step 1: Prepare the Marinade

In a large bowl, combine the chopped ginger-garlic, turmeric, salt, and sunflower oil. Mix them together to form the marinade base.

Step 2: Marinate the Chicken

Chop the boneless, skinless chicken thighs into roughly 1-inch pieces. Add the chicken to the marinade and mix well until all pieces are evenly coated. Set aside to marinate for at least 30 minutes.

Step 3: Toast the Spices

In a dry pan or wok over medium heat, add the black peppercorns, cumin seeds, coriander seeds, cloves, and broken dried red chillies. Dry roast for about 2 minutes, stirring continuously, until they become aromatic and slightly change color.

Step 4: Grind the Spice Blend

Transfer the toasted spices to a pestle and mortar or a spice grinder. Let them cool for about 5 minutes, then grind into a coarse powder.

Step 5: Start the Curry Base

Heat 2 tablespoons of oil in the same pan over medium-high heat. Add the mustard seeds and wait for them to pop. Then, add a handful of curry leaves, followed by the chopped onions.

Step 6: Cook Onions and Tomatoes

Reduce the heat to medium-low and cook the onions for about 8-10 minutes until they are soft and golden brown. Add the chopped tomatoes and continue to cook for another 6-7 minutes until the tomatoes have softened.

Step 7: Sear the Chicken

Increase the heat to high. Add the marinated chicken to the pan. Cook for a couple of minutes without stirring to allow the chicken to get some color and sear.

Step 8: Add Spices and Water

Stir the chicken, then add the freshly ground spice blend. Mix everything well and cook for 2 minutes. Pour in 100 ml of boiling water and stir to combine.

Step 9: Simmer and Finish

Reduce the heat to low, cover the pan with a lid, and let the curry simmer for 15 minutes, or until the chicken is fully cooked and the gravy has thickened.

Step 10: Serve

Serve the hot South Indian chicken curry with steamed rice and a side of pickled red onions.

• For the best flavor, marinate the chicken overnight.

• Using a pestle and mortar to grind the spices will result in a coarse texture that adds to the dish.

• Cook the chicken on high heat initially to get a nice color and seal in the juices.

• You can use chicken on the bone instead of boneless thighs, but it will require a longer cooking time.