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.