1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. This reminds me of the many mornings spent with my mum, learning to coax flavor out of the simplest ingredients.
2. Add the garlic and ginger, cooking until fragrant, about 1 minute. Stir in the cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for another minute, allowing the spices to bloom and fill the kitchen with their warm, inviting aroma.
3. Add the chicken pieces, seasoning them with salt and pepper. Cook until browned on all sides, about 5-7 minutes. This step always takes me back to those Sunday roasts, where the sizzle of meat was the soundtrack to our family gatherings.
4. Stir in the rice, ensuring it is well coated with the spices. Pour in the chicken broth and coconut milk, bringing the mixture to a gentle simmer. Cover and let it cook for 15-20 minutes, or until the rice is tender and the chicken is cooked through.
5. In the final few minutes of cooking, add the frozen peas. They’ll add a lovely pop of color and freshness to the dish.
6. Once done, fluff the rice with a fork and garnish with fresh cilantro. Serve with lemon wedges on the side for a zesty kick.

Remember, patience is key. Much like crafting a memory, you can’t rush a good curry.