Heat oil in a large skillet over medium-high heat. Add in the onion, bell pepper, and garlic and sauté until softens, 3 minutes.

Add in the chicken and cook stirring occasionally, until lightly brown on the sides, and cooked through, about 5 minutes.

Season with sea salt and pepper, then stir in ginger, curry powder, peas and broth while bringing it all to a low simmer.

Meanwhile, in a small bowl add 3 Tablespoons of water with your gluten-free flour and whisk until well combined.

Add the flour mixture over the chicken curry in the saute pan and stir well, then allow it to simmer until the sauce thickens a bit, about 4-5 minutes.

Remove chicken curry from the heat and stir in, or dollop with yogurt, then garnish with fresh chopped cilantro, chili flakes, and lemon.

I served this over brown rice.