Step 1

Combine garlic, ginger, turmeric, garam masala, coriander, cumin, and cardamom in a small bowl.

Step 2

For marinade, whisk lemon juice, salt, and half of spice mixture in a small bowl. In gallon size ziptop bag, add chicken and marinade, making sure all of the chicken is coated in marinade. Chill for 1-4 hours. Refrigerate remaining spice mixture.

Step 3

Heat oil in a large heavy skillet over medium heat. Add chicken and brown, about 8 minutes; remove to plate. Chicken will not be fully cooked.

Step 4

Add onion, green pepper, and carrots to same pan, and cook over medium heat, stirring occasionally, until vegetables are softened, about 8 minutes.

Step 5

Add tomato paste, red pepper flakes, and remaining spice mixture and cook, stirring often, about 3-4 minutes.

Step 6

Add tomatoes with juices, crushing them with your hands as you add them. Scrape up browned bits from bottom of pot;  add coconut milk and half the chopped cilantro. Simmer 10-15 minutes or until sauce is beginning to thicken.

Step 7

Add chicken, and continue to simmer, stirring occasionally, until sauce thickens, 20 minutes.

Step 8

Stir in peas and remaining cilantro.

Step 9

Serve with rice, naan, and additional cilantro, if desired.