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Curry: Add the oil to a saucepot over medium-low heat and add in the cardamom, cinnamon, coriander, cloves, and peppercorns and cook for 3 to 4 minutes to bring out some aromatics and flavor.
If you don't want these large spices in the sauce, it is best at this point to remove the spices and grind them down using a mortar and pestle and return them to the pan. If you plan to cook the sauce for long periods, the large spices will eventually break down.
Next, add the onions and caramelize until soft and dark brown, which takes about 30 minutes, while frequently stirring.
Next, stir in the garlic and ginger and cook for 2 to 3 minutes, or just until you smell it.
Stir in the turmeric, coriander, cumin, and chili powder and cook for 2 to 3 minutes over low heat.
Pour in the tomatoes and stew over medium heat for 20 to 25 minutes or until it becomes thick like a paste. Finish with salt.
Chicken: Add the oil to a large frying pan over high heat. Once lightly smoking add in the chicken and cook for 7 to 9 minutes or until lightly browned and cooked through.
Season with salt, add the homemade curry, and stir to combine over medium heat.
Finish with cilantro and serve with optional cooked long-grain white rice, steamed peas, carrots and potatoes, and naan.