Spicy Chicken with Dhal

Heat oil and brown chicken in batches. Drain excess oil from pan, add onion, garlic and ginger. Fry until soft. Add curry powder and cook, stirring, for 1 minute. Return chicken to pan. Add peas and water. Bring to boil, cover and simmer gently for 1 hour stirring occasionally, to prevent peas sticking.

Add lemon juice and season to taste.

Stir in coriander just before serving.

Serve with rice and sambals.