Place the potatoes and carrots in a medium saucepan and cover with water. Bring the water to a gentle boil and cook until softened, about 5-7 minutes. Reserve 1-2 cups of the cooking liquid, then drain the potatoes and carrots and set aside.

Meanwhile, in a large stock pot, heat the oil over medium-high heat. Add the onions and sauté until translucent, about 10 minutes. Add the garlic and ginger and sauté until fragrant, about 1 minute. Add the curry powder, turmeric, cumin, and salt and stir until combined. Add the tomato paste and stir to incorporate until the paste darkens, 1-2 minutes. Add ⅓ cup of the reserved cooking water and mix to combine. Add the cardamom pods, cloves, apricot jam, Indian chili pepper (if using), and additional cooking water as needed, to form a thick paste similar to that of a pea soup.

Lower the heat to medium-low and cook for 15-20 minutes. Meanwhile, bring 3-4 cups of water to a boil in an electric kettle or on the stove.

Add the potatoes and carrots and to the pot. Gradually, while stirring, add 1 cup of the boiling water. Stir to combine, then gradually add additional boiling water as needed to just cover the ingredients in the pot. Increase the heat to medium and simmer for 15 minutes, stirring occasionally.

While the curry simmers, heat 2 tablespoons of oil in a medium saucepan over medium-high heat. Add the chicken cubes and lightly sear until the color changes to all white, about 5 minutes.

Add the chicken to the pot and reduce the heat to medium-low cooking for 2-3 minutes. Add the peas and additional water if needed. The ingredients should just be covered and the consistency should be similar to a thick pea soup. Simmer over low heat for 30 minutes, stirring frequently.

Add the coconut milk, stirring to incorporate well. Remove from the heat and let rest for a few minutes before serving.

Serve over basmati rice with yogurt and cilantro on top.