Step 1

Combine curry powder, turmeric, cumin, garlic, ginger and half the coconut milk in a bowl. Add chicken and coat well. Allow to marinate for a few hours or overnight.

Step 2

Heat olive oil in a dutch oven or large pot over medium-high heat. Remove chicken from marinade and allow excess to drip off of chicken; reserve liquid. Sear chicken with the skin side down until golden brown.

Step 3

Flip chicken over so skin side is up. Add the marinade, remaining coconut milk, water, split peas and tomatoes. Add salt and pepper to taste.

Step 4

Reduce heat to medium-low (simmer) and cover pot. Allow to cook for 45 minutes.

Step 5

Remove chicken from pot and cook another 15-20 minutes until split peas are completely cooked. While split peas continue cooking, allow chicken to cool slightly and then remove skin and shred chicken from the bone.

Step 6

When split peas are finished cooking, place shredded chicken back into pot and stir. Serve over jasmine rice and garnish with fresh cilantro.