Chicken Curry

One 3-inch chunk peeled, fresh ginger

Kosher salt and freshly ground black pepper

1/4 cup vegetable oil

1/4 heaping teaspoon whole clove s

10 green cardamom pods

8 whole allspice

1 cinnamon stick, broken in half

1 bay leaf

1 medium yellow onion

2 teaspoons Madras-style curry powder

1/2 jalapeno , or more to taste

3 pounds mixed skinless, bone-in chicken thighs and drumsticks (separated)

1/2 cup whole, peeled, canned tomato es (with puree), roughly chopped

2 cups cold water

Serving suggestion: Basmati rice and chutney