Combine curry powder, coriander, turmeric, salt, black pepper, red pepper and bay leaf in small bowl.
Heat oil in Dutch oven over medium-high. Add chicken; saute 5 minutes or until browned, stirring occasionally. Remove chicken.
Reduce heat to medium. Add onion to pan; cook until tender, stirring frequently.
Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally.
Stir in ginger and garlic; cook 1 minute, stirring constantly.
Add curry powder; cook 2 minutes, stirring constantly.
Add broth and tomatoes; bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
Add peas; cook 5 minutes or until thoroughly heated.
Remove from heat.
Stir in lemon juice.
Discard bay leaf.
