Place your seasoned chicken into a medium mixing bowl. Add the tomatoes and onions and continue mixing well. Allow to marinate for a minimum of 1 hour or up to 3 hours.
Place a medium high sided cast iron pot on medium heat. When heated, add vegetable oil and swirl to cover base of the pot. Immediately sprinkle in the curry stew spice mix.
Allow curry stew spice mix to parch and cook in the oil by stirring it and toasting the spices. The natural sugar in the spice mix will begin to develop a light brown colour (about 1 minute).
Immediately add your seasoned chicken pieces to the pot carefully and away from you to prevent any splashing and stir chicken pieces in the pot to evenly coat with the browned mix.
Once pieces are coated evenly, cover pot and let chicken cook for 8 minutes, allowing it to spring its natural water.
Remove cover; chicken should have developed a medium brown colour with a moderate bright curry colored tinge and some water would have accrued at the bottom.
Add a cup of water and stir to incorporate. Reduce heat to medium, cover and let chicken cook for 15 - 18 minutes.
Remove cover, chicken would have developed a glistening reddish brown colour at this point and a slight yellowish gravy would still be present in the pot. Add the chopped chives and allow to cook for an additional 3 minutes uncovered to reduce / thicken gravy and then taste chicken and sauce for seasonings.
You may want to add some additional salt, black pepper, or your favorite spices at this point to tailor the flavor to your desire.
Remove from heat and cover pot for 5 minutes, allow chicken and juices to rest before eating.
Enjoy this Curry Stew with boiled rice, dhalpuri roti, boiled provisions or even on its own as a snacking protein.