In a blender/food processor blend 1 onion, all the ginger, and 4-6 cloves of garlic into a paste.
In a large pot, put in the oil, chicken, paste from blender, spices and salt. Place pot on low heat and cook until chicken is tender. You don’t need to stir, just shake the pot once in a while.
In the meantime, chop the second onion and the remaining garlic as finely as possible. When the chicken is done, heat 2 Tbsp of oil in another pan and put in the peppercorns and the chopped onion and garlic. Saute until golden brown and add the chicken curry to the pan. Stir the curry until very little sauce is left.
This curry goes well with tortillas and also with rice.