In a blender, place the two cloves of garlic and the ginger (both chopped) along with the peppercorns, cilantro, salt, some cashews (or peanuts), and a little water to help blend.
Blend until you achieve a paste as smooth as you like.

Slice the onion into thin strips and add it along with the paprika, cumin, and ground cilantro.
Mix and sauté until the onion starts to brown.

Add the coconut milk (or coconut cream), broth, and crushed tomatoes.
Cover the skillet or wok and let it cook on low heat until the chicken is tender and the sauce has thickened.
This may take some time, but it will be worth the wait.

Taste and adjust the salt if needed.

Remove the wok or skillet from the heat, add an extra teaspoon of garam masala to enhance the flavor of the stew, and finish with the juice of half a lemon.

Serve the dish with boiled basmati rice as a side.

Add the nuts (cashews are traditional, but peanuts or almonds can also be used) and a bit of fresh chopped cilantro. All to taste, of course.

Enjoy!