In a small bowl, mix together all the curry spices. Pat the chicken dry with paper towels and season it with all the spices. Coat the chicken with the flour.

In a skillet, heat the oil over medium heat. Fry and brown the chicken. Once browned, set aside on a plate. Save any leftover flour and spices from the plate.

In the same skillet with the same oil, sauté the vegetables except for the peas. Add the leftover flour and seasonings from the plate and cook for 1 minute. Add the coconut milk and water. Stir well.

Add the chicken to the sauce. Cover and cook for 15 minutes. Turn the chicken over and cook for another 10 minutes. Adjust the amount of salt to taste. Add the peas, cover, and cook for 5 more minutes.

Serve immediately. You can serve it with rice. It’s typical to serve with Basmati rice. I’ll serve it with brown rice. When serving, you can sprinkle a little cilantro on top if you like.