Dice onion, green pepper; mince garlic. Saute until tender, not brown. Remove from the pan.
Mix coriander, cumin, cardamom, tumeric, pepper, and dried chili; sprinkle over boneless/skinless chicken thighs.
Add a bit more oil to the pan, brown chicken, half at a time (I used 8 thighs). When all are browned, return to pan, putting a light layer of flour over each layer of chicken. Top with the reserved peppers/onion/garlic. Add dried chili, a couple of tablespoons thai chili sauce, a large can of crushed tomatoes, small can of tomato sauce. Bring to a simmer on top of the stove, then braise in the oven (or slow-cooker) a coupe of hours.
At the end, stir in a couple of tablespoons creamy natural (no sugar) peanut butter.
I served it with collards greens/garbanzo beans, and brown rice.