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1
In a large bowl, combine one-third of the onions with 1/4 cup of the oil, the garlic, pickled peppers, 2 tablespoons of the curry powder, the ginger, thyme and chives.
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2
Add 2 tablespoons of the water, 1 teaspoon of salt and 1 tablespoon of pepper.
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3
Add the chicken and turn to coat.
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4
Cover and refrigerate overnight, turning the pieces occasionally.
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5
Return to room temperature before proceeding.
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6
In a casserole, heat 2 tablespoons of the oil.
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7
Add half of the chicken and cook over moderately high heat until lightly browned all over, about 5 minutes; transfer to a platter.
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8
Repeat with the remaining chicken and add it to the platter.
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9
Add the remaining 2 tablespoons of oil and the remaining onions to the casserole and cook over moderately high heat, stirring, until lightly browned, 7 to 8 minutes.
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10
Sprinkle the remaining 2 tablespoons of curry powder over the onions and cook, stirring, for 2 minutes.
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11
Return the chicken to the casserole and stir to combine.
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12
Add the remaining 3 cups of water and the bay leaves and bring to a boil, scraping up any browned bits from the bottom.
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13
Cover partially and cook over low heat until the meat is tender, about 40 minutes.
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14
Serve hot with the accompaniments alongside.
