Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 10.Serve

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