Separately cook the peas and chicken. Don't forget to add salt. If you are using fillets, then cook it does not need. Peas should be pre-soaked in water and then drain the water and cook in a new one, but I don't always do that, sometimes I think about this mess suddenly, and time to soak there. Then I just washed it well, but cooking in this case we have much longer.

When the chicken is cooked, remove it from the broth and cool. At this time, finely chop the onion and fry it in olive or vegetable oil until Golden brown.

With half of the lemon (can be whole, but it's an Amateur tart) remove the skin and cut the pulp. Sends to the fried onions.

Stir and turn down the fire, let it extinguish a little. Take the cooled chicken and dismantle it into small pieces. If you are using fillet, then cut it raw finely and send to the onions with the lemon. Fry until cooked, a lot of the time it will take. The chicken pieces add to onion with lemon. Quickly fry, add curry, cream and a little broth from the chicken (or water). Simmer until evaporation is not all of the liquid.

Then it's simple. In a pot put a portion of cooked peas (to add oil is not necessary). Then part of the chicken with the liquid. And so is repeating the layers, until the peas and chicken. Sent in a cold oven, Preheat it to 170 degrees and wait for about 20 minutes.

Carefully take the pot out of the oven. Stir the contents and serve. Tasty porridge is ready.