Cut the chicken into medium-sized pieces, fry them and trim off any excess fat. Add the finely chopped onions and leave to brown. Pound together the garlic, peppercorns, salt and thyme and add them. The amount of this mixture will give the carry its strength or 'character'. Leave to sweat. Add the turmeric and chopped tomatoes. Leave to stew. Pour cold water over the contents, bring to the boil quickly, then cover and simmer over a low heat. The cooking time depends on the quality and age of the chicken. Add more water if necessary. Once the carry is cooked leave it to stand for a short while, then remove any floating excess fat with a small ladle. There will be some sauce, but it should be well-reduced and not greasy. Sprinkle with chopped parsley.