Rinse Chicken; pat dry with paper towels.
Heat oil in a large skillet and add chicken. Fry, turning frequently, until brown all over.
Remove from pan with a slotted spoon; set aside.
Add ginger-root and garlic to skillet; cook 1 minute.
Stir in chili, turmeric, cumin, coriander, salt and cayenne pepper; cook for 1 minute more.
Return chicken to pan, add water and lemon peel and juice. Bring to a boil, then cover and cook over medium heat 25 to30 minutes, or until chicken is tender.
Stir in chopped cilantro.
Serve hot, garnished with cilantro leaves and lemon slices.