Combine 1/3 of the chopped onions with 1/4 cup of vegetable oil, minced garlic, pickled peppers, 2 tablespoons of curry powder, minced ginger, thyme, and chives in a large bowl.

Add 2 tablespoons of water, 1 teaspoon of salt, and 1 tablespoon of pepper to the mixture.

Add the chicken pieces to the bowl and turn to coat them thoroughly with the marinade.

Cover the bowl and refrigerate overnight, turning the chicken pieces occasionally to ensure even marination.

Remove the chicken from the refrigerator and let it return to room temperature before cooking.

Heat 2 tablespoons of vegetable oil in a large casserole dish or Dutch oven.

Add half of the marinated chicken pieces to the casserole and cook over moderately high heat until lightly browned on all sides, about 5 minutes. Transfer the browned chicken to a platter.

Repeat the browning process with the remaining chicken pieces and add them to the platter with the first batch.

Add the remaining 2 tablespoons of vegetable oil and the remaining chopped onions to the casserole. Cook over moderately high heat, stirring occasionally, until the onions are lightly browned, about 7 to 8 minutes.

Sprinkle the remaining 2 tablespoons of curry powder over the browned onions and cook, stirring constantly, for 2 minutes to toast the spices.

Return the browned chicken pieces to the casserole with the onions and spices. Stir to combine.

Add the remaining 3 cups of water and the bay leaves to the casserole. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.

Reduce the heat to low, cover the casserole partially, and cook over low heat until the chicken is tender and cooked through, about 40 minutes.

Serve the hot chicken curry with the suggested accompaniments: raisins, roasted peanuts, mango chutney, sliced bananas, shredded fresh coconut, diced tomatoes, cucumbers, pineapple, and mangoes.