Cut each chicken thigh into 2 or 3 pieces and season with lots of pepper and some salt.
Heat the oil in a pan and brown the chicken, then remove it from the pan.
Add the ginger, garlic, onions and turmeric to the pan and fry for a few minutes before adding the tomatoes and a couple of tablespoons of water.
Cover and turn down the heat to simmer for about 2 minutes, then add the browned chicken and continue to cook with the lid on until tender (about 20 mins).