Instructions

In a blender, combine chiles, 2 onions (cut into pieces), garlic and ginger; puree and set aside. slice remaining 3 onions. Mix salt and turmeric and rub into chicken pieces.
Heat oil in skillet over medium-high heat. Add chicken to hot oil and cook, turning once, until chicken is browned, about 10 minutes. Remove chicken to a plate and set aside.
Without cleaning skillet out, add the sliced onions and pureed mix; cook, stirring occasionally, until onions are limp. Whirl tomatoes, including liquid, in blender until smooth, add to onions with water, soy and lemon peel.
Return chicken, except breast pieces, to skillet; cover and simmer 25 minutes. Return breast pieces to skillet and continue simmering another 20 minutes or until tender. Remove chicken pieces to platter and keep warm.
Boil sauce uncovered, stirring, until reduced to about 3 cups. Skim off and discard fat. Spoon over chicken. Garnish with sprigs of coriander or parsley. Serve over rice or on its own.