Remove the skin from chicken thighs and drumsticks. Finely chop and make a paste from 2 cloves of garlic and a couple of cm
of peeled ginger root. Fry a finely sliced red onion, a piece of cinnamon stick, 4 cardamom pods and a couple of cloves for
a few minutes, until the onions start to colour, then add the chicken, together with the garlic-ginger paste, a tsp turmeric,
a ½ tsp chilli powder, a tsp ground cumin and a tsp ground coriander. Stir this over a medium heat for a few minutes, then add
a ½ cup of water, 1 to 2 green chillis, cut lengthways, and a couple of chopped tomatoes. Cover and simmer for about 25 minutes,
until the tomatoes break down into a thick sauce and the chicken is cooked. Sprinkle with a tsp of crushed black peppercorns
and serve with basmati rice mixed with a little spinach wilted with a chopped shallot and seasoned with a few coriander seeds.