Season 8 bone-in chicken thighs with garlic powder and ground black pepper.
Chop 2 large onions into thick slices. Core, de-seed and julienne 2 large bell peppers, orange, yellow or red. Same with 2-3 jalapeño peppers.
In a large stock pot, in a little olive oil, brown the chicken thighs on both sides in 2 batches. Remove to a bowl.
Add the onions to the pot and brown. Add the peppers and brown. Deglaze the pot with a 1/2 cup red wine or chicken stock. Stir onions and peppers.
Add back the chicken thighs and stir. Cover and reduce to low heat.
Mix together 2 tsps. coriander, 2 tsps. turmeric, 3 tsps. ground ginger, 3 tsps. chopped garlic. Sprinkle half the spices over the chicken, onions, and peppers.
Add 1 can whole tomatoes. Sprinkle the rest of the spices over the tomatoes. Cover on high heat until boiling, then turn to low.
Mix together 2 tsps. ground cardamom, 2 tsps. cayenne, 2 tsps. ground cinnamon, 1/2 tsp. cloves, 2 tbs. sesame seeds.
In a small fry pan heat 4 tbs. olive oil and add the spices. Stir to make a thick paste.
Uncover stock pot and add the hot spicy paste. Add a little chicken stock to the fry pan to scrape all spices and pour into the stock pot.
Stir thoroughly into the chicken tomato stew. Cover on high heat until boiling. Reduce to low and simmer for an hour.
Add a head of cauliflower florets. Stir in and bring to a boil. Heat on medium low heat uncovered for 30 minutes until cauliflower is firm but cooked through.
Add 1 cup frozen or fresh peas. Stir into the stew. Heat on medium low heat for another 15 minutes.
Serve over rice with chutneys.