Combine ginger powder, turmeric powder, and 1 1/2 teaspoons salt in a bowl. Mix well.
Rub the mixture all over the chopped chicken pieces. Let it stay for 15 minutes.
Heat the cooking oil in a cooking pot.
Once the oil is hot, pan fry the chicken for about 2 minutes per side.
Remove the chicken and temporarily place in a plate.
Meanwhile, saute the onion, tomato, and garlic in the remaining cooking oil.
Put the chicken back in the cooking pot when the onion becomes soft. Cook for 3 minutes.
Pour-in the coconut milk. Bring to a boil. Add the curry powder. Cover and simmer for 25 minutes (add a little water if needed).
Add a dash of cayenne pepper. Put-in the diced potato, cook for 10 minutes. Make sure to stir once in a while.
Add the green peas. Cook for 5 minutes.
Add salt to taste. Stir.
Transfer to a serving plate. Serve over white rice.
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