In a medium bowl, combine the chicken breasts with 1 tablespoon of the curry powder, 1 tablespoon lemon juice, and a ½ teaspoon kosher salt, and set aside.

In a large, nonstick skillet, heat 1 tablespoon olive oil over medium high heat. Add the chicken pieces and cook until browned on both sides, about 3-4 minutes. They should not be cooked all the way through at this point. Remove to a plate.

Lower the heat to medium and return the pan to the heat. Add the remaining tablespoon of olive oil, along with the onions and cook until tender, about 5 minutes.

Add the garlic, ginger, curry powder, garam masala, and tomato paste, and cook, stirring, for about 30 seconds.

Add the evaporated milk, chicken broth, brown sugar, and kosher salt, and stir to combine. Add the potatoes and bring the mixture to a bubble. Simmer for about 15 minutes, stirring frequently, until the potatoes are tender. If the liquid evaporates too much and the potatoes are not yet tender, add a little chicken broth and keep cooking until you can easily pierce the potatoes with a fork.

Add chicken back to the pan, along with the frozen peas (no need to thaw them). Cook 4-5 minutes longer until the chicken is cooked through.

Sprinkle with cilantro and serve over rice.