Rajasthani chicken curry

1 small chicken - about 1.6kg

4 tbsp  sunflower oil

4 garlic cloves

4 black peppercorns

1 Indian bay leaf

a small piece of cassia

1 black cardamom

For the curry paste:

3 red onions, roughly chopped

2 ripe tomatoes, quartered

2 tbsp garlic, crushed

2 tbsp peeled and grated ginger

½ tsp turmeric

¾ tsp chilli powder

½-1 tsp salt

300ml water

2 tbsp fresh coriander, chopped