The phrase 'go hard or go home' is a common idiom that means to put in maximum effort and determination towards something, otherwise, you will likely end up failing. When applied to cooking, it can be interpreted as making an incredibly flavorful dish with no holds barred.

In this article, we'll explore the concept of creating what could be called 'go hard or go home curry.' This mouthwatering meal is not for the faint of heart; instead, it's reserved for those who dare to push their culinary limits and taste buds beyond anything they've ever experienced before!

Firstly, let us begin by selecting our main ingredients. For this recipe, we'll need:

- 2 pounds boneless chicken thighs

- 3 medium onions (yes, you read that right - three!)

- 5 cloves of garlic minced

- 4 teaspoons ground cumin

- 1 teaspoon turmeric powder

- 1 teaspoon garam masala powder

- Salt and black pepper to taste

Now onto the preparation phase.

1. In a large bowl, combine chicken thighs, onions (finely chopped), ginger paste (if using), green chilies (chopped if desired), cumin seeds, coriander leaves (chopped if available), garam masala powder, salt, and black pepper. Mix well until all the spices are evenly distributed.

2. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow marination time so that flavors can penetrate deep into meat fibers without any resistance left behind walking out door when opened again Pangaea-style as if gates were open wide gatekeeping no longer applies here folks...

3. Heat oil in large Dutch oven over medium-high heat until hot but not smoking (about five minutes). Add mustard seeds and allow them to crackle before adding curry leaves, whole cloves, cardamom pods bay leaf cinnamon stick star anise sticks along with onions - lots of onions remember? Sautee until they turn golden brown around edges then add ginger paste mix well for another minute.

4. Now it's time to add the marinated chicken mixture into Dutch oven; stir everything together ensuring that each piece is coated evenly in spices and oil before covering again with a tight-fitting lid.

5. Reduce heat to low (simmering point) cook covered without opening the pot or stirring for about 45 minutes, occasionally checking on progress by lifting slightly one corner of lid - if liquid has evaporated too much add water as needed until chicken is tender and falls apart easily with a fork.

6. Garnish with fresh cilantro leaves before serving over fluffy basmati rice or naan breads accompanied by raita (yogurt-based side dish) to help cool down the palate from this fiery extravaganza!

And voila! Your 'go hard or go home curry' is ready to be devoured. This bold and aromatic dish will surely leave you panting for more, so gather your courage and dive right in - because as they say: 'either rise above the occasion or sink beneath it.

Go hard or go home curry